Kanom Jeen Nam Ya Recipe

I absolutely love this recipe because it perfectly balances the rich, creamy coconut milk with the vibrant and tangy flavors of red curry and kaffir lime leaves, creating a dish that’s both comforting and exciting. Plus, the combination of fresh herbs and veggies adds a refreshing crunch, making every bite a delightful exploration of textures and tastes.

Kanom Jeen Nam Ya is one of my preferred dishes from Thailand, melding the low-key flavors of catfish with the rich creaminess of coconut milk. I dig how the red curry paste provides a mild heat, while the kaffir lime leaves perfuming the dish with a zesty aroma.

I find vermicelli noodles, shrimp paste, and fresh herbs like Thai basil a nutritious way to have a refreshing meal that can be served any day.

Ingredients

Vermicelli Noodles: Rice.

Carbohydrate.

Energy.

Fast.

Catfish and white fish are rich sources of protein and omega-3 fatty acids that are good for your heart.

Coconut milk: contributes a creamy consistency, delivers healthful fats for energy.

Paste Shrimp: Flavor umami intensifies, rich in protein and nutrients.

Leaves of the Kaffir Lime: Impart an aromatic citrusy scent; heighten freshness.

Curry Paste red: Adds depth and heat.

This paste is made from a wonderful blend of aromatic herbs and spices.

Ingredient Quantities

• 500g rice vermicelli noodles (kanom jeen)
• 500g catfish or any white fish
• 1 tablespoon shrimp paste
• 200ml coconut milk
• 3-4 cups of water
• 2 tablespoons red curry paste
• 5-6 kaffir lime leaves, finely sliced
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar
• 3-4 eggplants, chopped
• 1 cup bamboo shoots, sliced
• Fresh herbs such as Thai basil, cilantro, and mint for garnish
• Fresh vegetables such as bean sprouts, cabbage, and long beans for serving
• 2-3 birds eye chilies, chopped (optional for extra spice)

Instructions

1. Begin by cooking the fish in 3-4 cups of boiling water. When the fish is done, take it out and let it cool for a bit. Then, using your hands or a fork, separate the fish flesh from the skin and any bones.

2. The sauce is to be made using the leftover fish stock. If necessary, add enough water so that the total volume equals the original amount of stock.

3. In a saucepan, mix the fish flesh with the shrimp paste and red curry paste.

4. Slowly return the fish stock to the pot, and heat it over medium heat until it is simmering.

5. Slowly add the coconut milk, stirring all the while to ensure that it doesn’t curdle.

6. Include the kaffir lime leaves, fish sauce, and palm sugar, adjusting the seasoning to taste.

7. Mix the chopped eggplants and bamboo shoots into the sauce, letting them simmer until softened.

8. At the same time, take the rice vermicelli noodles and boil them briefly according to the instructions on the package. When done, drain them and set them aside.

9. Portions of the noodles are served with the sauce drizzled above. Then they are topped with fresh herbs, including Thai basil, cilantro, and mint.

10. Serve with fresh vegetables, such as bean sprouts, cabbage, and long beans; and finish with bird’s eye chilies if you desire extra spice.

Equipment Needed

1. Large pot
2. Medium saucepan
3. Strainer or colander
4. Tongs or slotted spoon
5. Fork
6. Measuring cups
7. Measuring spoons
8. Stirring spoon or spatula
9. Knife
10. Cutting board

FAQ

• What is Kanom Jeen Nam Ya?Kanom Jeen Nam Ya is a traditional dish from Thailand. It is made from fresh rice vermicelli noodles. To make the dish, the noodles are first steamed, then fermented, and then served with a rich fish curry sauce and a whole host of fresh herbs, not to mention a vegetable or two.
• Can I use a different type of fish?It is indeed possible to replace catfish with just about any kind of white fish that you have on hand, for example, tilapia or cod. The important thing is to select a fish that has a mild flavor and will meld well with the curry.
• Is there a vegetarian option for this dish?For a vegetarian version, replace the fish with tofu. Omit the shrimp paste. Use vegetarian curry paste and adjust the seasoning if necessary.
• How do I cook the rice vermicelli noodles?Cook the rice vermicelli noodles (kanom jeen) in a pot of water until soft and tender, usually 5-7 minutes. Drain and rinse with cold water.
• Can I make the curry in advance?Certainly, the sauce for the curry can be prepared in advance. The sauce can be set in the refrigerator for up to 48 hours before it is strained, simmered, and served. The sauce’s seasoning can be adjusted right before it is served.
• How spicy is this dish?The heat can be dialed up or down according to your leveling taste. If heat is not an issue for you, use 2 tablespoons of red curry paste for decent spiciness; you will also need to modify the number of bird’s eye chilies added to satisfy your palette.

Substitutions and Variations

Substitute any white fish for catfish. You might use tilapia, cod, or even canned tuna, if you prefer.
Shrimp paste: If shrimp paste is not available, use fish sauce or soy sauce. Miso paste can also yield a unique depth of flavor.
Coconut milk: Substitute with almond milk or evaporated milk mixed with a bit of coconut essence. The flavor will be a tad off, but you’ll still get a good drink.
Palm sugar can be replaced with brown sugar or light muscovado sugar.
Kaffir lime leaves: Use bay leaves and a bit of lime zest to mimic the citrusy flavor.

Pro Tips

1. Enhance Flavor with Fish Heads and Bones When preparing the fish stock, consider using the fish heads and bones for a richer, more flavorful broth. This can add depth to the sauce.

2. Infuse Aromatics Early When simmering the fish stock, add the kaffir lime leaves early on to infuse the broth with a citrusy aroma. Consider lightly bruising the leaves first to release their oils.

3. Control the Spice Level Customize the heat by adjusting the quantity of red curry paste and bird’s eye chilies. If you’re unsure, start with less and gradually increase to taste, especially if serving guests with varying spice preferences.

4. Maintain Coconut Milk Quality To prevent the coconut milk from curdling, ensure it’s at room temperature before adding to the simmering stock. Stir gently and avoid boiling after adding the coconut milk.

5. Opt for Fresh Herbs and Vegetables Use the freshest herbs and vegetables available to enhance the dish’s flavor and texture. Fresh Thai basil, cilantro, and mint will brighten the dish, while crisp vegetables like bean sprouts add a satisfying crunch.