Khanom Jeen Nam Ya, a beloved dish from Southern Thailand, is a culinary experience that tantalizes the taste buds with its rich and complex flavors. This vibrant noodle soup features delicate rice noodles, known as Khanom Jeen, swimming in a luscious, creamy coconut milk-based curry brimming with the savory essence of fish. The curry, or Nam Ya, is a masterpiece of balance, blending the subtle heat of chilies with the aromatic depth of lemongrass, galangal, and kaffir lime leaves. It's a symphony of textures, from the smooth noodles to the tender fish and the occasional crunch of fresh herbs.
Beyond its deliciousness, Khanom Jeen Nam Ya offers a glimpse into the heart of Thai cuisine, showcasing the artful combination of sweet, sour, salty, and spicy that defines the country's culinary heritage. This authentic recipe will guide you through each step of creating this extraordinary dish, from preparing the flavorful curry paste to assembling the final, fragrant bowl. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Mortar and pestle
- Pot
- Knife
- Cutting board
Ingredients
- Barracuda fish (or firm white fish like mackerel): 1 kg (2 small barracudas)
- Lemongrass
- Turmeric
- Garlic
- Dried chilies
- Salt
- Black peppercorns
- Shrimp paste
- Coconut milk (fresh, full-fat)
- Kaffir lime leaves
- Khanom Jeen noodles (fresh rice vermicelli)
- Winged beans
- Cucumbers
- Lemon basil
- Other herbs and leaves
- Deep-fried dry chilies (prik chien)
Step-by-Step Instructions
Step 1. Prepare the Fish and Curry Paste
- Boil the fish until cooked (about 15 minutes for small fish).
- Pound lemongrass, turmeric, garlic, dried chilies, salt, and peppercorns into a coarse paste (about 30 minutes).
- Add shrimp paste to the curry paste and mix thoroughly.
- Debone the cooked fish and flake the meat.
- Pound the fish to a smoother consistency (in batches if necessary).
Step 2. Simmer the Creamy Fish Curry
- In a pot, heat coconut milk over medium heat. Add ¾ of the curry paste, stirring gently in one direction.
- Add more coconut milk as needed to adjust consistency.
- Add the remaining curry paste and the flaked fish. Season with salt to taste.
- Stir continuously on low heat until hot. Do not boil.
- Add kaffir lime leaves and stir.
Step 3. Serve the Khanom Jeen Nam Ya
- Serve the Khanom Jeen Nam Ya hot over fresh Khanom Jeen noodles with fresh vegetables and prik chien (deep-fried chilies).
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use gloves when handling chilies to avoid skin irritation.
- Stir coconut milk gently to avoid curdling.
- Don't boil the curry for too long; it may cause the coconut milk fat to separate.
- Add salt to taste at the end.
Nutrition
- Calories: 600-700
- Fat: 40-50g
- Carbs: 50-60g
- Protein: 30-40g
FAQs
1. Can I use different types of fish for Khanom Jeen Nam Ya?
Yes! Firm, white fish like snapper, sea bass, or catfish work well. Avoid oily fish.
2. What can I substitute for fish sauce if I don't have any?
Soy sauce can be a substitute, but use a smaller amount (about half) and add a pinch of salt to compensate for the umami.
3. How can I make the curry less spicy?
Reduce the amount of chilies in the curry paste, or remove the seeds before blending. You can also add a splash of coconut milk to mellow the heat.
With its vibrant flavors and aromatic spices, this authentic Khanom Jeen Nam Ya is a true taste of Southern Thailand. We hope you enjoyed this journey into Thai culinary artistry and encourage you to savor every spoonful of this delicious creation. Now, gather your ingredients and prepare to impress your friends and family with this unforgettable dish!