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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