Thai Dish: Khanom Jeen Nam Ya Pla Chon (ขนมจีนน้ำยาปลาช่อน)

Introduction:

Khanom Jeen Nam Ya Pla Chon, known as “ขนมจีนน้ำยาปลาช่อน” in Thai, is a unique Thai dish that features fresh rice noodles served with a delectable snakehead fish curry. Beyond its mouthwatering flavors, this dish holds cultural significance in Thailand, making it a must-try for those looking to explore the diverse and rich tastes of Thai cuisine.

Recipe:

Ingredients:

• 200 grams fresh rice noodles (khanom jeen)
• 200 grams snakehead fish fillets or any white fish fillets
• 2-3 cloves garlic, minced
• 2-3 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 2-3 kaffir lime leaves, torn
• 2-3 Thai bird’s eye chilies, finely chopped (adjust to taste)
• 2-3 tablespoons fish sauce
• 1-2 teaspoons sugar
• Fresh Thai herbs like Thai basil, cilantro, and bean sprouts for garnish

Instructions:

1. Cook the fresh rice noodles according to package instructions, then drain and set aside.
2. Heat a bit of oil in a pan over medium-high heat.
3. Add minced garlic and red curry paste to the pan. Sauté for a minute until fragrant.
4. Add fish fillets to the pan and cook until they are no longer translucent.
5. Stir in coconut milk, kaffir lime leaves, and Thai bird’s eye chilies. Let it simmer for a few minutes.
6. Season the curry with fish sauce and sugar to taste.
7. To serve, place the cooked fresh rice noodles on a plate, pour the snakehead fish curry over the noodles, and garnish with fresh Thai herbs and bean sprouts.
8. Enjoy your delicious Khanom Jeen Nam Ya Pla Chon!