Thai Fish Curry Recipe: Khanom Jeen Nam Ya (วิธีทำ ขนมจีนน้ำยา)

Thai Fish Curry Recipe: Khanom Jeen Nam Ya (วิธีทำ ขนมจีนน้ำยา)
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►Read the full Thai fish curry recipe here: http://www.eatingthaifood.com/2015/05/thai-fish-curry-recipe-nam-ya/
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In southern Thailand there are a lot of amazing dishes and a lot of loved dishes as well, but nothing is as loved by locals in the south as a dish called khanom jeen nam ya (ขนมจีนน้ำยา), which is a minced fish curry, cooked in coconut milk, and filled with spices. I can still remember my first taste of khanom jeen nam ya (ขนมจีนน้ำยา), I remember how creamy and rich the curry was, with the most amazing spice mixture, spicy, fragrant, and teeming with lemongrass, and buttery coconut milk.

Although I’ve tried khanom jeen nam ya (ขนมจีนน้ำยา) around parts of southern Thailand at both restaurants are street food stalls, I still think my mother in law makes the best version I’ve ever had, and so I’m pretty excited to share this recipe with you today – it’s her own recipe (although she doesn’t really use recipes as well, she just guesstimates all ingredients, but I tested out and wrote down her estimates, which should hopefully be pretty accurate). So this is a distinctively south Thai dish, and I know you’re going to love it. If you can get some fresh coconut milk, it will be better, but if not, I think one of the best coconut milks is AROY-D brand, and the one that comes in a box, instead of the can.

Ok, here are the ingredients you’ll need for this Thai fish curry recipe:
800 grams of barracuda fish – this is a common fish to use in this recipe
Around 800 ml coconut cream (หัวกะทิ hua kati)
Around 1500 ml coconut milk (หางกะทิ han kati) – alternatively you can use about 2 litres of canned or boxed coconut milk with a little water
2 tbsp salt (เกลือ)
20 kaffir lime leaves (ใบมะกรูด)
all of the curry paste which we’ll make below

For the curry paste:
pinch of salt (เกลือ)
4 stalks lemongrass (ตะไคร้)
2 fingers turmeric, about 40 grams (ขมิ้น)
20 grams Thai dry chilies (it was about 100 chilies) พริกแห้ง
1 head garlic (กระเทียม)
1 tsp black peppercorns (พริกไทย)
1 tbsp shrimp paste (กะปิ)

Eat with the curry with:

Fresh rice noodles, known as khanom jeen in Thai (เส้นขนมจีน), and I also really like to eat this Thai curry with rice.
Also eat the curry with any type of raw vegetables like cucumbers, lemon basil, Thai sweet basil, green beans, Chinese long beans, bean sprouts – any kind of fresh raw vegetables or herbs.

Once you have all the ingredients ready, this Thai khanom jeen nam ya (ขนมจีนน้ำยา) coconut milk curry recipes is not hard to make, and it doesn’t take all that much time to cook either. The first step is to take the fish (make sure it’s already cleaned and gutted), cut it into pieces, and boil it in water on medium heat. Once the fish is ready, drain, and allow to cool. Then peel off the skin and discard, and debone all the meat, and kind of flake it with your fingers until you have minced pork. The next step is to make your curry paste by grinding all the Thai curry paste ingredients until you have a nice paste – it doesn’t need to be too fine, but you shouldn’t have any big chunks of anything. Finally, you need to assemble the curry by adding all the coconut milk to a pot, and then add in the curry paste, followed by the minced deboned fish. Keep the heat on medium, and stirring slowly and constantly, stir in just a single direction. Season with salt and also toss in the kaffir lime leaves. Boil while stirring gently for about 5 minutes, and you’re ready to eat.

Thank you for watching this video for the Thai fish curry recipe (khanom jeen nam ya ขนมจีนน้ำยา), and if you have any questions, please leave a comment below. Thank you for watching.

Music in this video courtesy of Audio Network
By Mark Wiens and Ying Wiens: http://migrationology.com/blog & http://www.eatingthaifood.com/ & http://www.travelbyying.com/

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33 Comments

  1. Looks yummy! My parents always fried the curry paste for a little while so dish would be more aromatic & used catfish. Mainly because my dad loved catching catfish. lol This soup is so easy to make and hits the spot when you want a spicy noodle soup.

  2. That looks so amazing! I wish we could get that kind of fish in London, Ontario, Canada!! Grhh..It's hard to find, good, solid fish here, and if ya do, it's INSANELY expensive!!! <: (( Hey Mark..Have you ever considered having Ying with you, in your cooking videos..As an assistant..? 1 of you working a wok, or cooking/boiling stuff, while the other is chopping and pounding stuff… I think that would be awesome!! You 2 are HILARIOUS and really cool when you're hanging out together!! ^_^ thumbs up I think that would make some WICKED, awesome videos! ; D …Just an idea for you guys, to maybe think about. : )

  3. This is my first time seeing a curry paste do not uses shallots, and for khanom jeen you are missing the main key ingredient “Fingerroot”. I was wondering with so much spicy chili you are consuming. Do you even have any taste buds left in you. I am sorry Mark I love watching your YouTube. But now you have leaded me into believing most of the foods you have putted into your mouth with your facial reactions are just a FAKE Foods Orgasm. Anyway enjoy what you are doing. For a true taste I will have to watch “FoodRanger, StricklyDumpling, and Chopstick Travel. Thanks

  4. hi mark!!! im indonesian. thank you for sharing this recipe mouthwatering. honestly I don't like thai food which have a coriander leaf in the recipe and the other food which is too sour. but not for this dish. i love this food so much (actually, i love the darker one. but idk the name). i'll try this recipe later. khop khun mak krub ?. salam kenal

  5. Thank you so much for sharing this recipe. I had khanom jeen nam ya once in Bangkok it was the yummiest food I had in those 3 weeks in southeast Asia. I been obsessed searching for khanom jee recipe ever since…hehe

  6. Thank you so much for sharing this recipe. I had khanom jeen nam ya once in Bangkok it was the yummiest food I had in those 3 weeks in southeast Asia. I been obsessed searching for khanom jee recipe ever since…hehe

  7. I do mine without coconut milk. Because coconut milk make me sick when I eat it. And I like mine without it too. I love this dish it's easy to make. This dish is very traditional, our ancestors used to say that, whenever u do a prayer service always make khanom. I don't understand why, but I love it.

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