Khanom Jeen
Khanom Jeen are soft (lightly fermented) rice noodles. Nam Ya Kati is a kind of curry made with heavy coconut milk, lots of spices and chilies. This southern style variation also includes little pieces of fish within the curry. There are lots of different curries to eat on top of khanom jeen noodles, like khanom jeen gaeng tai pla which is also a fantastic choice.
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| Khanom Jeen |
Prepare Paste Ingredients:
- - 1/2 cup Shallot
- - 1/2 cup Garlic
- - 1/2 cup Kaffir lime skin
- - 1/2 cup Galingale
- - 1/2 cup lemongrass
- - 1/2 cup Big and dried red chili
Curry Ingredients:
- - 2 cups Thick coconut milk or regular 250ml coconut milk
- - 1 cup fish (throw out bones and skin)
- - 1 cup meat balls (made of fish)
- - 5 tbsp. fish sauce
- - 5-8 Kaffir lime leaves
- - 1 tbsp. vegetable oil
- - 1 cup stock
- - 1 tbsp. vegetable oil
- - Rice Vermicelli
Side vegetable:
- - Bean sprouts
- - pickled cabbage
- - sliced long bean
- - Sliced cabbage
- - Sweet basil or lemon basil (Mostly lemon basil taste better)
- - sliced cucumber
Cooking Khanom Jeen Instructions:
- 1. Blend or ground the paste ingredients together. Add stock in the blender to make it blend smoothly.
- 2 .Ground fish meat with 1 cup of the paste. You can save the rest of the paste for next time use
- 3. In a pot, add 1 tbsp. vegetable oil. Fry 1 tbsp of the paste until it smell nice.
- 4. Add coconut milk and let in boil in medium heat while you keep stirring.
- 5. Add meat balls, fish sauce and cook for 5 minutes in medium heat.
- 6. Turn off the fire and add kaffir lime leaves.
- 7. Pour on top of the Rice Vermicelli and serve with side vegetable like Bean sprouts, sliced cabbage, pickled cabbage, sliced long bean, sweet basil or lemon basil and cucumber.
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