Kanom Jeen Nam Ya (Thai Fish Curry with Rice Noodles)

For the Curry: In a 3-quart saucepan, whisk together 2 cups (475ml) coconut milk and 4 cups (1L) water. Add lemongrass, grachai, shallots, garlic, galangal, both kinds of dried chiles, shrimp paste, salt, and mackerel. Stir to combine and bring to a boil over medium-high heat. Cook at a boil, stirring occasionally, until fish is cooked through, about 10 minutes. Using a slotted spoon, transfer fish to a plate and set aside to cool. Vicky Wasik Return saucepan to medium-high heat, and continue to cook until liquid is reduced to approximately 3 cups (710ml), 10 to 15 minutes. Transfer contents of saucepan to a blender and blend on high speed until smooth, 1 to 2 minutes; wipe out saucepan and return to stovetop. Set aside blended curry. Vicky Wasik Using clean hands, pick fish meat from bones and transfer to a mortar and pestle or food processor bowl; discard bones and skin. Pound or pulse until fish is the texture of cooked ground meat, about 1 minute. Vicky Wasik Return fish and blended curry to saucepan along with remaining 1 cup (240ml) coconut milk, fish sauce, and 1/2 cup (120ml) water. Stir to combine and bring to a boil over over medium-high heat. Reduce to a simmer and cook, stirring occasionally, until curry thickens to a saucy consistency, about 20 minutes. Vicky Wasik For Serving: Meanwhile, bring a pot of water to a boil over high heat. Add noodles and cook, stirring occasionally, until just tender, about 7 minutes (cooking time varies for vermicelli, so start checking for doneness after 3 minutes). Drain and rinse under cold water. Transfer noodles to a large serving platter or individual plates. Spoon curry over top or pass at the table along with vegetables, eggs, and sweet basil, allowing guests to garnish plates as they please. Serve. Vicky Wasik