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Thai coconut milk (400ml can) by Chaokoh
Thai fish sauce (700ml) by Squid
Fresh Thai galangal (galanga) 100g - Imported weekly from Thailand
Fresh Thai lemongrass (lemon grass) 100g - Imported weekly from Thailand
Thai kaffir lime leaves - Imported weekly from Thailand
Thai khanom jeen noodles (for namya curry) 200g by Hand Brand

Noodles With Thai Fish Curry (Kanom Jeen Namya)


A dish most commonly known in the northeastern Isan region of Thailand, noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food, Kanom Jeen Nam Ya is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon, water spinach(morning glory) and plenty of green beans and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavours.

INGREDIENTS (FOR FOUR PEOPLE)

Note:

These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Also you might already have some of these Thai food ingredients in your larder, so please set the quantity to zero for any ingredients that you already have. All our fresh Thai products are flown in direct from Thailand once a week, ensuring you get the best quality fresh Thai food products. Using fresh Thai produce will ensure you get an authentic taste.

MORE ABOUT THIS RECIPE

INSTRUCTIONS

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ready In: 30 minutes

  1. Boil noodles in boiling water for approximately 3-4 minute.
  2. Rinse the noodles in cold water for roughly 10 seconds.
  3. Grab a handful of noodle between both hands and gently press water out of the noodles.
  4. Bundle the noodles to a ball shape as one bundle per person.
  5. Mash the fish into fine fibers.
  6. Add Namya sauce, galangal, lemongrass and lime leaves, half a cup of coconut milk into a pot on medium to low heat. Stir and then simmer for a few minutes until oil begins to rise to top.
  7. Add remaining coconut milk, fish and fish sauce and stir until the sauce is of thick consistency.
  8. Serve sauce on top of noodles. Side crunchy vegetables for added texture.

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