Dish

Khanom chin nam ya

Thai Rice Noodles with Fish Curry

Khanom chin nam ya is made by boiling rice noodles and serving them with a spicy fish curry made with coconut milk, lemongrass, galangal, and kaffir lime leaves. The curry is seasoned with fish sauce, palm sugar, and chili peppers, which give it its signature spicy and sweet taste. The dish is typically served with a variety of fresh vegetables, such as bean sprouts, cucumber, and mint leaves.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Stew

Origins and history

Khanom chin nam ya is a traditional dish in southern Thailand and is believed to have originated in the fishing communities along the coast. The dish has evolved over time to include a variety of vegetables and spices, but the fish and spicy flavors remain the key components.

Dietary considerations

Khanom chin nam ya is not suitable for vegetarians or vegans as it contains fish. It is also not suitable for those with seafood allergies.

Variations

There are many variations of Khanom chin nam ya, with some recipes calling for the addition of shrimp paste or turmeric for added flavor and color. Some versions of the dish also include pineapple or tomatoes for a sweeter taste.

Presentation and garnishing

Khanom chin nam ya is typically served in a large bowl with a scoop of rice noodles and a ladle of fish curry on top. The dish is garnished with fresh herbs, such as cilantro or basil, and a squeeze of lime juice.

Tips & Tricks

To make the curry spicier, add more chili peppers or chili paste. To make it milder, reduce the amount of chili peppers or use a milder variety.

Side-dishes

Khanom chin nam ya is typically served with a variety of fresh vegetables, such as bean sprouts, cucumber, and mint leaves. Some versions of the dish also include boiled eggs or fried fish cakes.