Khanom Jeen Nam Ya (Thai Fish Curry Noodles)
Khanom Jeen Nam Ya is a beloved Thai noodle dish featuring soft, fermented rice noodles generously topped with a rich, aromatic, and creamy fish-based curry sauce. It's traditionally served with a vibrant array of fresh vegetables and hard-boiled eggs, offering a delightful contrast of textures and flavors.
Nutrition per serving
Ingredients
Grain(1)
- Fresh Khanom Jeen noodles- 500 gor thin rice vermicelli, cooked according to package instructions
Fish(1)
- Mackerel fillets- 300 gskinless, boneless, or other firm white fish like basa or cod
Liquid(2)
- Full-fat coconut milk- 800 ml2 cans
- Water- 200 mlor fish stock
Condiment(1)
- Fish sauce- 60 ml
Sugar(1)
- Palm sugar- 30 gor brown sugar
Spice(3)
- Dried red chilies- 15 piecessoaked in hot water for 15 minutes, deseeded if less heat is desired
- Fresh galangal- 20 gsliced
- Fresh turmeric- 15 gpeeled and sliced, or 1 tsp ground turmeric
Vegetable(3)
- Shallots- 100 gpeeled and roughly chopped
- Garlic cloves- 30 gpeeled
- Assorted fresh vegetables for garnish- 300 ge.g., bean sprouts, shredded cabbage, sliced long beans, cucumber, fresh basil, pickled mustard greens
Herb(1)
- Lemongrass stalks- 2 stalkswhite part only, thinly sliced
Root Vegetable(1)
- Fresh fingerroot ginger (Krachai)- 50 gpeeled and roughly chopped
Paste(1)
- Shrimp paste (Kapi)- 5 gabout 1 teaspoon
Egg(1)
- Hard-boiled eggs- 4 pieceshalved, for garnish
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Unlock AI featuresInstructions
Prepare the Fish and Curry Paste Ingredients
First, prepare the fish. Bring a pot of water to a boil. Add the 60 ml of mackerel fillets and poach for 5-7 minutes, or until cooked through. Remove the fish, let it cool slightly, then flake the flesh, discarding any bones or skin. Set aside.
While the fish cooks, prepare the ingredients for the curry paste. Drain the soaked dried red chilies. Peel and roughly chop the shallots, garlic, galangal, lemongrass (white part only), fresh turmeric, and fingerroot ginger.
Poaching the fish gently ensures it remains tender and easy to flake. You can also steam the fish if preferred.
Make the Nam Ya Curry Paste
In a mortar and pestle (or a food processor), combine the drained dried red chilies, chopped shallots, garlic, galangal, lemongrass, fresh turmeric, and fingerroot ginger. Pound (or process) until a fine paste forms. Add the 5 g of shrimp paste and continue to pound/process until well incorporated and smooth. This is your Nam Ya curry paste.
For a truly authentic texture, a mortar and pestle is recommended. If using a food processor, you might need to add a tiny splash of water to help it blend.
Cook the Curry Base
Heat a large pot or wok over medium heat. Add about 200ml of the full-fat coconut milk (the thicker cream from the top of the can) and bring to a gentle simmer. Cook, stirring occasionally, until the coconut milk separates and a thin layer of oil appears on the surface (this takes about 5-7 minutes). This step is crucial for a rich curry.
Add the Nam Ya curry paste to the pot and stir-fry for 5-7 minutes until very fragrant and the raw smell disappears. Be careful not to burn it.
Cooking the coconut cream until the oil separates helps to develop a deeper flavor and richer texture for the curry sauce.
Simmer the Fish Curry Sauce
Add the flaked mackerel to the pot with the curry paste and stir well to combine. Pour in the remaining 800 ml of coconut milk and the 200 ml of water (or fish stock). Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Season the sauce with 60 ml of fish sauce and 30 g of palm sugar. Taste and adjust seasoning as needed. The sauce should be savory, slightly sweet, and spicy.
Do not boil the sauce vigorously once the fish is added, as it can break up the fish too much. A gentle simmer is best. Adjust the sweetness and saltiness to your preference.
Prepare Noodles and Garnishes
While the curry sauce simmers, prepare the Khanom Jeen noodles according to package instructions. If using fresh noodles, they may only need a quick rinse and blanch. Arrange the cooked noodles on serving plates.
Prepare your garnishes: halve the hard-boiled eggs and arrange the assorted fresh vegetables (bean sprouts, shredded cabbage, sliced long beans, cucumber, fresh basil, pickled mustard greens) on a separate platter or directly on the plates alongside the noodles.
Khanom Jeen noodles are traditionally served at room temperature, making them a refreshing contrast to the warm curry. Have a variety of garnishes to allow everyone to customize their dish!
Serve Khanom Jeen Nam Ya
Ladle a generous amount of the hot, aromatic fish curry sauce over the prepared Khanom Jeen noodles on each of the 4 plates. Garnish each serving with hard-boiled egg halves and a selection of the fresh vegetables.
Serve immediately and enjoy this authentic taste of Thailand!
Khanom Jeen Nam Ya is a communal dish. Encourage diners to add as many fresh vegetables as they like to their bowl for extra crunch and freshness.
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