Khanom Jeen Nam Ya (Thai Fermented Rice Noodles in Fish Curry)
Quick answer
Khanom jeen nam ya is a traditional Thai dish of fermented rice noodles bathed in a thick, fragrant curry sauce built from fish and coconut milk.
What makes this special
- Poached fish mashed into red curry paste and coconut milk creates the thick sauce of Khanom Jeen Nam Ya.
- Poached white fish is mashed into red curry paste and coconut milk for the sauce
- Palm sugar and fish sauce balance each other inside the coconut broth
Key ingredients
Core cooking flow
- 1 Put 400ml water, 1 stalk lemongrass, and 4 kaffir lime leaves in a pot and b...
- 2 Once the liquid bubbles, lower to medium-low and poach for about 8 minutes.
- 3 Lift out the fish and mash it finely with a fork so it can thicken the curry later.
Khanom jeen nam ya is a traditional Thai dish of fermented rice noodles bathed in a thick, fragrant curry sauce built from fish and coconut milk. White fish fillets are poached with lemongrass and kaffir lime leaves, then flaked and folded into a simmering pot of red curry paste and coconut milk. The fish dissolves into the sauce, lending body and a subtle marine sweetness that balances the heat of the curry. Fish sauce sharpens the salt, and palm sugar rounds off the edges. The finished sauce is ladled generously over coiled bundles of the thin, slightly sour fermented noodles. A spread of raw garnishes - bean sprouts, morning glory, green beans, shredded cabbage, and fresh chili - accompanies each serving, letting diners customize texture and freshness with every bite. The dish traces its origins to royal Thai cuisine but is now a common sight at market stalls across the country.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Put 400ml water, 1 stalk lemongrass, and 4 kaffir lime leaves in a pot and bring to a steady simmer over medium heat.
When the herbs smell fragrant, add 350g white fish in one layer.
- 2Prep
Once the liquid bubbles, lower to medium-low and poach for about 8 minutes.
Turn off the heat when the fish turns opaque and separates easily with chopsticks or a fork, before it becomes dry.
- 3Season
Lift out the fish and mash it finely with a fork so it can thicken the curry later.
Strain the poaching liquid through a fine sieve and discard the herb pieces for a smoother sauce.
- 4Control
Warm part of the 500ml coconut milk over low heat until it loosens but does not boil hard.
Stir in 2 tbsp red curry paste and cook for 2 to 3 minutes until the color deepens and the oil smells spicy.
- 5Control
Add the remaining coconut milk, the strained fish stock, and the mashed fish, then simmer over medium heat for about 10 minutes.
Stir often so the bottom does not catch, keeping the sauce thick but still pourable.
- 6Season
Season with 2 tbsp fish sauce and 1 tbsp palm sugar, tasting for salty and lightly sweet balance.
Boil 320g rice noodles for 4 minutes, rinse with cold water, drain well, and ladle the hot sauce over them.
After the steps
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