Khanom Jin

Ingredients

• Fermented rice noodles (khanom jin) (1 package (about 8 ounces))
• Coconut milk (1 can (13.5 ounces))
• Red curry paste (3 tablespoons)
• Fish sauce (2 tablespoons)
• Palm sugar (1 tablespoon)
• Lemongrass (1 stalk, bruised and cut into 2-inch pieces)
• Kaffir lime leaves (3 leaves, torn)
• Chicken or shrimp (1 pound, cooked and sliced or peeled)
• Bean sprouts (1 cup)
• Cucumber (1, sliced)
• Thai basil leaves (1/2 cup)
• Lime wedges (for serving)

Instructions

1. Cook the fermented rice noodles according to package instructions. Drain and set aside.
2. In a large pan, heat the coconut milk over medium heat until it starts to simmer. Stir occasionally to prevent sticking.
3. Add the red curry paste and stir-fry for 2-3 minutes until fragrant, allowing the flavors to meld.
4. Stir in the fish sauce, palm sugar, lemongrass, and kaffir lime leaves. Mix well to combine all the ingredients.
5. Add the cooked chicken or shrimp to the curry sauce and let it simmer for 5 minutes, ensuring the meat is heated through.
6. To serve, place a portion of the cooked rice noodles in a bowl.
7. Top generously with the curry sauce and sprinkle with your choice of toppings: fresh bean sprouts, cucumber slices, Thai basil leaves, and lime wedges.
8. Enjoy the Khanom Jin while it's still hot, savoring the blend of flavors and textures.