Teresa's Recipes
Khanom Jin
Khanom Jin is a beloved Thai dish that combines the delicate flavors of fermented rice noodles with a rich and aromatic curry sauce. This dish is often enjoyed during festive occasions and family gatherings, showcasing the vibrant culinary traditions of Thailand. Each bowl is a delightful mix of textures and tastes, with fresh toppings adding a refreshing crunch to the creamy curry. Perfect for those looking to experience an authentic taste of Thai cuisine, Khanom Jin is both satisfying and nourishing.
Ingredients
- 1 package (about 8 ounces) Fermented rice noodles (khanom jin)
- 1 can (13.5 ounces) Coconut milk
- 3 tablespoons Red curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar
- 1 stalk, bruised and cut into 2-inch pieces Lemongrass
- 3 leaves, torn Kaffir lime leaves
- 1 pound, cooked and sliced or peeled Chicken or shrimp
- 1 cup Bean sprouts
- 1, sliced Cucumber
- 1/2 cup Thai basil leaves
- for serving Lime wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 25g
- Carbs: 40g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Cook the fermented rice noodles according to package instructions. Drain and set aside.
- In a large pan, heat the coconut milk over medium heat until it starts to simmer. Stir occasionally to prevent sticking.
- Add the red curry paste and stir-fry for 2-3 minutes until fragrant, allowing the flavors to meld.
- Stir in the fish sauce, palm sugar, lemongrass, and kaffir lime leaves. Mix well to combine all the ingredients.
- Add the cooked chicken or shrimp to the curry sauce and let it simmer for 5 minutes, ensuring the meat is heated through.
- To serve, place a portion of the cooked rice noodles in a bowl.
- Top generously with the curry sauce and sprinkle with your choice of toppings: fresh bean sprouts, cucumber slices, Thai basil leaves, and lime wedges.
- Enjoy the Khanom Jin while it's still hot, savoring the blend of flavors and textures.
Tips
- For a vegetarian version, substitute chicken or shrimp with tofu.
- Feel free to add other vegetables like bell peppers or carrots for added nutrition and color.
- If you prefer a spicier dish, increase the amount of red curry paste to your taste.