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Kanom Jeen - Thai Rice Noodles, Coconut Curry & Vegetables
Jamie Raftery
Traditional Kanom Jeen Nam Ya - Creamy aromatic coconut curry sauce with rice noodles and seasonal vegetables, herbs and pickles
5
from
2
votes
Prep Time
20
mins
Cook Time
15
mins
Total Time
35
mins
Course
Breakfast, Curry, Noodles
Cuisine
Thai
Servings
4
people
Calories
702
kcal
Equipment
Saucepan - medium size
Blender
Spatula
Chopping board
Chefs knife
Peeler
Strainer
Serving bowl
Ingredients
For the Kanom Jeen curry sauce
25
g
Fingerroot
(sliced )
50
g
Baby onion
(peeled)
130
g
Oyster mushrooms
(small dice )
75
g
Tofu
(diced)
30
g
Red curry paste
450
ml
Coconut milk
10
g
Turmeric root
(grated )
20
ml
Soy sauce
(to taste )
10
g
Palm sugar
(to taste)
1
teaspoon
Pink salt
(to taste )
For the mixed fresh vegetables and garnish
100
g
Beansprouts
100
g
White cabbage
(thinly slice )
100
g
Eggplant - baby
50
g
Bitter melon
50
g
Pickled ginger
50
g
Wing beans
50
g
Long green beans
20
g
Oakleaf salad
20
g
Holy basil
For the noodles
600
g
Kanom Jeen rice noodles
(or vermicelli noodles)
Method
For the Kanom Jeen curry sauce
Assemble all ingredients.
Place peeled baby onions and fingerroot into the blender along with some water. Blend for 20 seconds.
Next add the curry paste, tofu and mushrooms. Blend until you have a nice smooth creamy mix.
Add this creamy mushroom tofu mix to the saucepan and cook out gently for 3-5 minutes until you start to smell the aromas from the spices.
Add the coconut milk and stir to the boil.
Add the grated turmeric, soy sauce, palm sugar and salt.
Cook out gently for 6-8 minutes.
Check and adjust the seasoning by adding either more salt, soy sauce or palm sugar.
For the mixed fresh vegetables and garnish
Wash and drain all the vegetables, salad and herbs.
Cut the green beans and wing beans into nice shapes and blanch in boiling water for 3 minutes - refresh in ice water to preserve the colour.
Finely slice the cabbage.
Arrange all the vegetables nicely on a sharing platter.
Cook the rice noodles as per packet instructions, drain and place in a serving bowl.
If using traditional Thai kanom jeen noodles, they are all ready to go, just place in the serving bowl.
To serve
Pour some warm curry sauce on top of the noodles and garnish with all you favourite toppings.
Celebrate and enjoy.
As they say in Thailand ''Gin Cow''
Recipe Notes
Nutrition Facts
Serving:
250
g
Calories:
702
kcal
Carbohydrates:
150
g
Protein:
13
g
Fat:
5
g
Sodium:
1162
mg
Potassium:
623
mg
Fiber:
7
g
Sugar:
10
g
Vitamin A:
1919
IU
Vitamin C:
29
mg
Calcium:
150
mg
Iron:
4
mg
Keyword
Gluten-free, Gut health, Healthy, High-fibre, Plant-based