Kanom Jeen Namya

Kanom Jeen Namya is a comforting Thai dish featuring soft rice noodles topped with a rich fish curry made with coconut milk, served alongside fresh vegetables for a balanced meal.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 700

Ingredients Method Notes

Ingredients

For the noodles

400 grams Kanom jeen noodles (fresh or dried rice vermicelli) Fresh is best, but dried rice vermicelli can work in a pinch.

For the curry

500 grams White fish (like mackerel, tilapia, or cod) Choose a non-oily fish for best results.
400 ml Coconut milk Use full-fat coconut milk for a rich curry.
1 tablespoon Shrimp paste Optional but traditional, adds depth of flavor.
1 teaspoon Fish sauce Adjust according to taste.
1 teaspoon Palm sugar Can substitute brown sugar.
2 tablespoons Lime juice Adjust to taste.

For the curry paste

5 pieces Dried chilies Soak in warm water before using.
3 cloves Garlic
2 pieces Shallots
1 stalk Lemongrass, chopped
1 inch Galangal or ginger, chopped
1 teaspoon Kaffir lime zest Optional.
2 tablespoons Cilantro roots or stems

For serving

200 grams Cabbage, shredded For crunch.
1 piece Cucumber, sliced For freshness.
100 grams Long beans, cut
100 grams Bean sprouts
1 bunch Thai basil Optional.
1 bunch Mint Optional.

Method

Preparation

Prepare the fish by simmering it in water with a pinch of salt and slices of galangal or ginger on low heat until it flakes easily.
Once cooked, remove the fish and let it cool, then flake it into a bowl.
Soak dried chilies in warm water for 10-15 minutes to soften.
Blend chilies, garlic, shallots, lemongrass, galangal or ginger, and cilantro roots in a food processor.

Cooking

Cook the curry paste in a pot with a bit of coconut cream until glossy and fragrant.
Add the flaked fish and stir well.
Pour in coconut milk and let it gently simmer.
Season with fish sauce and palm sugar, adjusting flavors as needed.

Serving

Spoon the curry over the cooked kanom jeen noodles and serve immediately with fresh vegetables and herbs on the side.

Notes

Coconut milk quality is crucial for a rich curry; opt for thick and creamy varieties. Store leftover curry separate from noodles for best texture upon reheating.