5.0 from 3 votes
Kanom Jeen Nam Ya (Rice Noodles With Thai Fish Curry)
Enjoy this kanom jeen nam ya recipe—rice noodles with Thai fish curry and homemade curry paste. Authentic and delicious with fresh vegetables!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 people
Calories: 535 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 35 ounces fish
- 51 fluid ounces water
- 3 lemongrass
- 5 kaffir lime leaves
- 4 dried chilies large
- 3 dried chilies regular
- 5 cloves garlic
- 3.5 ounces shallots
- 1 ounce galangal
- 1.3 ounce finger roots
- 34 fluid ounces coconut milk
- 1 cup green onions roughly chopped
- Fish balls (look chin to taste)
- 1 tablespoon shrimp paste
- 2 tablespoons salt
- 1 tablespoon palm sugar
- 3 tablespoons fish sauce
Instructions
- Chop the finger root, galangal, lemongrass, and shallots.
- Begin by heating water in a large sized wok or pot over medium heat. Once the water begins to boil, add the fish along with the herbs and spices (lemongrass, finger root, kaffir lime leaves, large & regular dried chilies, garlic, galangal, and shallots).
- Place a lid over the mixture and allow the broth to simmer for a duration of 30 minutes, or until the fish reaches a tender consistency.
- Remove the fish and transfer it to a separate plate to let it cool down. Using a sieve, remove all herbs and spices, and transfer to a mortar or a food processor. Remove the wok or pot from heat and set aside, don’t dispose the broth!
- Pound or mix the herbs and spices into a fine paste. Add shrimp paste and pound/mix once more.
- Fillet the fish, leaving only the flesh.
- Move the fish flesh to either your mortar or a food processor, and proceed to pound or blend it into a rough paste.
- Return the wok or pot with your broth to heat, and add the pounded fish curry paste once boiling. Pour in the coconut milk, then cover with a lid and cook for 5 minutes.
- Add the sauces and seasonings by adding palm sugar, salt, and fish sauce. Next, add the fish balls and cook for approx 2 minutes, stirring regularly. Lastly, add the green onions and stir once more. Remove from heat and serve immediately.
Cup of Yum
Notes
- Use the nutrition card in this recipe as a guideline.
- Serve with fresh vegetables like yard long beans and cabbage.
Nutrition Information
Calories
535kcal
(27%)
Carbohydrates
13g
(4%)
Protein
40g
(80%)
Fat
39g
(60%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
111mg
(37%)
Sodium
3250mg
(135%)
Potassium
1035mg
(30%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
323IU
(6%)
Vitamin C
7mg
(8%)
Calcium
94mg
(9%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 535
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 13g | 4% |
| Protein | 40g | 80% |
| Fat | 39g | 60% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 111mg | 37% |
| Sodium | 3250mg | 135% |
| Potassium | 1035mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 94mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.