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Kanom jeen Nam Yaa – Rice Noodles with Coconut Fish Curry Recipe

Kanom jeen Nam Yaa - Rice Noodles with Coconut Fish Curry Recipe

Kanom jeen Nam Yaa – Rice Noodles with Coconut Fish Curry Recipe

An excellent and tasty light meal, using the fresh round rice-flour noodles known as kanom jeen. Because of their length, kanom jeen are commonly served at family ceremonies, including marriages and birthdays; never broken until served, they signify long life. If fresh rice-flour noodles are not available, use dried rice vermicelli or rice sticks.

Ingredients :

  • 1 lb (500 g) fresh round rice noodles (kanom jeen) or 10 oz (300 g) dried rice vermicelli or rice sticks, blanched in boiling water for 2-3 minutes
  • 2 hard-boiled eggs, peeled and quartered
  • 1/2 cup (75 g) sliced cabbage
  • 1/2 cup (90 g) sliced cucumber
  • 1/2 cup (50 g) blanched bean sprouts
  • 1 small bunch lemon basil (manglak)
  • 1 tablespoon dried chili flakes

Coconut Fish Curry

  • 1 small, fresh fish, about 8 oz (250 g)
  • 1/3cup (75 g) sliced shallots
  • 2 cloves garlic
  • 2 thick slices galangal root
  • 2 tablespoons sliced lemongrass (inner part of thick half of stem only)
  • 1 cup (150 g) minced krachai (optional)
  • 3 dried chilies, seeds removed
  • 1 teaspoon salt
  • 1 teaspoon dried shrimp paste, roasted
  • 1 cup (250 ml) water
  • 4 cups (1 liter) thin coconut milk
  • 2-3 tablespoons fish sauce
  • 1/2 cup (125 ml) coconut cream

Method :

  1. To make the Coconut Fish Curry, first wash and clean the fish, removing head. Place in a small pot, cover with a small amount of water, and simmer covered until soft. Drain and reserve the broth. Allow the fish to cool and remove the flesh, discarding the skin and bones. Set aside.
  2. Place shallots, garlic, galangal, lemongrass, krachai (if using), chilies, salt, shrimp paste and water in a pot and simmer over low heat until soft, about 10 minutes. Remove from heat, cool and transfer to a blender or mortar and pestle. Add the fish and grind to a paste.
  3. Put the ground mixture into a pot and add the coconut milk. Bring to a boil, then add the fish broth and fish sauce. Reduce heat to low and simmer, stirring regularly to prevent sticking, until the sauce has thickened and the surface glistens. Add the coconut cream and remove from heat.
  4. Arrange a portion of the rice noodles and a little of each of the other ingredients in individual bowls. Spoon the Coconut Fish Curry over the noodles just before serving.

Serves 4
Preparation time : 15 mins
Cooking time : 60 mins


Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren


See also Thailand Cooking “Khao soi – Northern-style Chicken Noodle Soup Recipe”