Khanom Jeen Nam Ya
Thai Rice Noodles with Fish Curry Sauce
A beloved Thai classic, Khanom Jeen Nam Ya features delicate fermented rice noodles (khanom jeen) served with a rich, aromatic, and slightly spicy fish curry sauce. The sauce is simmered with coconut milk, red curry paste, and flaked fish, creating a complex flavor profile. It's traditionally served with a vibrant array of fresh and pickled vegetables for a refreshing contrast.
🧂 Ingredients
- 600 g Khanom jeen noodles(Fresh or dried. If using dried, prepare according to package instructions. Fresh khanom jeen is typically found in Asian markets.)
- 400 g White fish fillets(Such as tilapia, snapper, or mackerel. Skinless and boneless.)
- 3 tbsp Red curry paste(Adjust to your spice preference. Use a good quality Thai red curry paste.)
- 400 ml Coconut milk(Full-fat for richness.)
- 200 ml Water or fish stock(To adjust sauce consistency.)
- 1-2 tbsp Fish sauce(To taste, for seasoning.)
- 1 tsp Palm sugar or brown sugar(To balance the flavors.)
- 2-3 leaves Kaffir lime leaves(Torn or bruised to release aroma. Optional but recommended.)
- Assorted Fresh vegetables for serving(Examples include long beans (cut into 1-inch pieces), bean sprouts, Thai basil leaves, cucumber (sliced), and yardlong beans.)
- For serving Pickled cabbage(Thinly sliced and lightly pickled, often available at Asian markets or can be made at home.)
- For garnish Fried shallots(Optional, for added crunch and flavor.)
👨🍳 Instructions
- 1
Prepare the fish: Place the fish fillets in a pot and cover with water or fish stock. Bring to a gentle simmer over medium heat (around 80-85°C / 175-185°F) and poach for about 8-10 minutes, or until the fish is cooked through and flakes easily. Carefully remove the fish from the liquid, reserving the poaching liquid. Once cool enough to handle, flake the fish into small pieces. Discard any bones or skin. For a smoother sauce, you can pound the flaked fish in a mortar and pestle until it forms a paste, or pulse it briefly in a food processor.
⏱️ 20 minutes - 2
Start the curry sauce: Heat a large pot or wok over medium heat. Add the red curry paste and cook, stirring constantly, for 1-2 minutes until fragrant. Be careful not to burn it.
⏱️ 3 minutes - 3
Add the coconut milk to the pot with the curry paste. Stir well to combine and bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the oil from the coconut milk starts to separate, indicating the paste is well cooked into the liquid.
⏱️ 5 minutes - 4
Add the flaked (or pounded) fish to the simmering sauce. Stir in the reserved poaching liquid (or fish stock), kaffir lime leaves (if using), fish sauce, and palm sugar. Reduce the heat to low and let the sauce simmer gently for 15-20 minutes, allowing the flavors to meld. Stir occasionally. The sauce should thicken slightly. Taste and adjust seasoning with more fish sauce or sugar if needed.
⏱️ 20 minutes - 5
Prepare the noodles: If using fresh khanom jeen, rinse them briefly under cool water. If using dried, cook according to package directions, then drain. Divide the noodles among individual serving bowls.
⏱️ 5 minutes - 6
Serve: Ladle the hot fish curry sauce generously over the khanom jeen noodles in each bowl. Garnish with fried shallots if desired. Serve immediately with a side of assorted fresh and pickled vegetables for diners to add as they please.
⏱️ 2 minutes
💡 Pro Tips
- ✓Khanom jeen noodles have a unique slightly sour, fermented taste and a soft, slippery texture that pairs perfectly with the rich curry.
- ✓The key to a good curry sauce is to properly fry the curry paste until fragrant and the oil separates, and to simmer the sauce long enough for the flavors to develop.
- ✓Don't skip the fresh vegetables! They provide a crucial textural and flavor contrast to the rich sauce, making the dish refreshing and balanced.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a different flavor profile, try using green or yellow curry paste instead of red.
- A 'Nam Ya Pa' variation omits the coconut milk for a lighter, brothier sauce, often using a clear fish broth base.