Quick Khanom Jeen Nam Ya (Rice Noodles and Fish Curry)

    40 mins

    Our household makes this quick version of Khanom Jeen on weekdays, when we are all busy, but still want a satisfying Khanom Jeen.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 6 

    • For the curry
    • 2 cans of coconut milk
    • 1 coconut milk can full of water
    • 3-4 tablespoons red curry paste
    • 3 cans of tuna fish, not “Chunk light” style but “Solid”, in oil
    • ¼ cup finely minced krachai
    • 5 kefir lime leaves
    • 2 lemon grass stalks, bottom thirds only, bruised with the back of a knife
    • fish sauce
    • sugar
    • For the Garnish
    • 1 package Vietnamese thin rice noodles
    • 3 hard-boiled eggs
    • 150 grams green beans, diced and blanched
    • 200 grams napa cabbage, thinly sliced and blanched
    • 150 grams bean sprouts, fresh or blanched
    • 1 bunch maenglak (sweet basil leaves)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. For the curry:
    2. Skim the coconut cream of the top of the coconut milk and heat or alternatively heat a few tablespoons of vegetable oil in a heavy pot over medium heat.
    3. Add the red curry paste and fry until fragrant. Add the coconut milk and water.
    4. Add the rest of the ingredients besides fish sauce and sugar. Bring the sauce to a gentle boil, stirring well to break up the tuna chunks. Simmer for a half hour or longer, until the herbs have released their aroma and the oil comes to the surface.
    5. Season with fish sauce and a little bit if sugar to taste. If the tuna was very salty, the sauce might not need any additional seasoning at all.
    6. For the Garnish:
    7. Boil the noodles according to instructions until soft. Drain and put into a pot of cold water. Pull a few fingers full of strands out at a time and wrap them around your fingers, thereby creating little nests. Squeeze the little nest gently to rid it of all the water. Lay on a serving platter. Repeat with the rest of the noodles.
    8. Serve noodles, rest of the garnish and the heated sauce together, so everybody can assemble their own plates according to their taste.

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