Thai
Khanom Jeen Nam Ya
A classic Thai fish curry served over soft fermented rice noodles, with a fragrant paste of dried chilies, lemongrass, galangal, fingerroot, and coconut milk. It is eaten with plenty of crisp vegetables and herbs to balance the rich, spicy sauce.
Watch it madeMark Wiens · 11:51
Ingredients
- Khanom jeen fermented rice noodles300g
- Firm white fish, such as snakehead, mackerel, or tilapia250g
- Coconut milk400ml
- Water2 cups
- Dried spur chilies, seeded and soaked until soft5
- Dried bird's eye chilies, soaked until soft3
- Lemongrass, thinly sliced2 stalks
- Galangal, thinly sliced1 tbsp
- Fingerroot, thinly sliced3 tbsp
- Shallots, sliced4 small
- Garlic cloves4
- Fresh turmeric, sliced1 tsp
- Kaffir lime zest1/4 tsp
- Shrimp paste1 tsp
- Fish sauce1 1/2 tbsp
- Palm sugar1 tsp
- Salt1/4 tsp
- Kaffir lime leaves, torn3
- Bean sprouts1 cup
- Long beans, finely sliced1/2 cup
- Cucumber, sliced1/2 cup
- Shredded cabbage1 cup
- Thai basil or lemon basil1 handful
- Pickled mustard greens1/4 cup
- Boiled eggs, halved2
Method
- Bring the water to a simmer in a small pot, then add the fish and cook gently for 8 to 10 minutes until just cooked through.
- Remove the fish, reserving the cooking liquid, and let the fish cool slightly before removing any skin and bones.
- Pound the softened dried chilies with the salt in a mortar until fairly smooth.
- Add the lemongrass, galangal, fingerroot, shallots, garlic, turmeric, kaffir lime zest, and shrimp paste, pounding thoroughly into a coarse but fragrant curry paste.
- Add the cooked fish to the mortar and pound it into the curry paste until the mixture becomes thick and fibrous.
- In a saucepan, bring the coconut milk to a gentle simmer over medium heat and cook for 3 to 4 minutes until glossy.
- Stir in the fish curry paste and cook for 5 minutes, stirring often, until the paste is fully dispersed and aromatic.
- Add 1 to 1 1/2 cups of the reserved fish cooking liquid to loosen the curry to a pourable sauce.
- Add the torn kaffir lime leaves, fish sauce, and palm sugar, then simmer gently for 12 to 15 minutes until the sauce thickens slightly and the fish flavor deepens.
- Taste and adjust with more fish sauce if needed; the sauce should be savory, aromatic, lightly spicy, and rich from coconut milk.
- Arrange the khanom jeen noodles on two plates or shallow bowls.
- Ladle the hot nam ya generously over the noodles.
- Serve with bean sprouts, sliced long beans, cucumber, cabbage, herbs, pickled mustard greens, and boiled egg halves on the side.
Common questions
Can I substitute the fish in Khanom Jeen Nam Ya if I can’t find snakehead or mackerel?
Yes. Firm white fish like tilapia, cod, pollock, or snapper work well. Choose boneless fillets with a mild flavor and avoid oily fish that fall apart too much, unless you want a stronger, richer curry.
How long does it take to make the fish curry sauce, and when should I add the coconut milk?
Plan on about 30 to 40 minutes total for the sauce. Simmer the coconut milk first for a few minutes, then add the fish paste and cook until aromatic before thinning with the reserved fish broth.
What are the most common mistakes when making Nam Ya curry paste?
The biggest mistakes are under-pounding the aromatics, leaving fish bones in, and boiling the coconut milk hard. Pound the paste until fragrant and cohesive, strain or check the fish carefully, and keep the heat gentle.
How do I store leftovers, and how long will they keep?
Store the curry and noodles separately in airtight containers. The sauce keeps 3 to 4 days in the refrigerator and freezes well for about 1 month. Reheat gently and add a splash of water if it thickens.
What should I serve with Khanom Jeen Nam Ya for the best result?
Serve the curry over fresh khanom jeen noodles with a plate of raw or lightly blanched vegetables, such as bean sprouts, cucumbers, cabbage, and herbs. A squeeze of lime or extra chilies is great if you like more brightness and heat.