Khanom Jeen Nam Ya

Name: Khanom Jeen Nam Ya
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g khanom jeen; 300 ml fish curry sauce; 1 handful herbs; boiled egg — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Khanom Jeen Nam Ya hails from the heart of Thai home cooking, where fermented rice noodles meet a rich fish curry sauce. This dish is a staple at family tables, crafted with care and precision by the seasoned hands of a Thai family cook. Whether it's a casual lunch or a celebratory meal, Khanom Jeen Nam Ya brings a sense of warmth and tradition to any occasion.

The dish offers a harmonious blend of flavors and textures—silky noodles bathed in a luscious fish curry sauce, topped with a handful of fresh herbs. The subtle heat and aromatic layers are balanced by the creamy yolk of a boiled egg, while fine sea salt ties the elements together, creating an unforgettable taste experience. It's a dish best shared, inviting everyone to savor its comforting essence.

Ingredients

400 gkhanom jeen
300 mlfish curry sauce
1 handfulherbs
boiled egg — to serve
to tastefine sea salt

Method

Start by preparing the khanom jeen noodles. Bring a pot of water to a boil and add the 400 g of khanom jeen. Cook them just until they are soft and pliable, about 2-3 minutes. Drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. Set them aside in a colander to drain completely.
Next, clean and dry the seafood for Khanom Jeen Nam Ya. If using fish, ensure it is scaled, gutted, and filleted. Pat the fillets dry with paper towels to remove any excess moisture, which will help them cook evenly later.
In a large saucepan or wok, heat a generous amount of oil over medium heat. Add aromatics such as sliced shallots, garlic, and lemongrass, if desired, to build a fragrant base. Stir continuously until the aromatics release their fragrance and turn slightly golden, which should take about 2-3 minutes.
Pour in the 300 ml of fish curry sauce into the pan with the aromatics. Stir well to combine the flavors. Allow the sauce to come to a gentle simmer, which will help meld the flavors together.
Add the prepared seafood to the simmering curry sauce. Cook the seafood only until it turns just opaque, which indicates it is cooked through but still tender. This should take about 3-5 minutes, depending on the thickness of the seafood.
Taste the curry sauce for seasoning. Add fine sea salt to taste, keeping in mind that the flavors should be balanced and not overly salty. Stir well to ensure the salt is evenly distributed throughout the sauce.
To serve, place a portion of the drained khanom jeen noodles onto each serving plate. Ladle the fish curry sauce over the noodles, ensuring each plate receives a generous amount of seafood and sauce.
Garnish each plate with a handful of fresh herbs, such as Thai basil or cilantro, and slices of boiled egg. Serve immediately while the dish is warm, allowing everyone to enjoy the rich flavors and textures of this traditional Thai dish.