Khanom Chin Nam Ya - Thai Coconut Curry Noodles

Ingredients

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons red curry paste 2 tablespoons red curry paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 3 kaffir lime leaves 3 kaffir lime leaves
• 200g (7 oz) white fish fillets, such as cod or tilapia, sliced 200g (7 oz) white fish fillets, such as cod or tilapia, sliced
• 100g (3.5 oz) shrimp, peeled and deveined 100g (3.5 oz) shrimp, peeled and deveined
• 100g (3.5 oz) squid, cleaned and sliced into rings 100g (3.5 oz) squid, cleaned and sliced into rings
• 1 cup bean sprouts 1 cup bean sprouts
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 18g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pan, heat the coconut milk over medium heat until it starts to simmer.
3. 3.
   Add the red curry paste and stir until fragrant.
4. 4.
   Add the fish sauce, palm sugar, lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes to allow the flavors to infuse.
5. 5.
   Add the fish fillets, shrimp, and squid to the pan. Cook for 3-4 minutes, or until the seafood is cooked through.
6. 6.
   Remove the lemongrass, galangal, and kaffir lime leaves from the pan.
7. 7.
   To serve, divide the rice noodles among serving bowls. Ladle the coconut curry sauce and seafood over the noodles.
8. 8.
   Garnish with bean sprouts, fresh cilantro, and lime wedges.
9. 9.
   Enjoy the Khanom Chin Nam Ya while it's still hot.

Treat your ingredients with care...

• Rice noodles — Follow the package instructions for cooking the rice noodles. Be careful not to overcook them as they can become mushy.
• Red curry paste — Adjust the amount of red curry paste according to your spice preference. Add more for a spicier dish or less for a milder flavor.

Tips & Tricks

• For a vegetarian version, replace the seafood with tofu or mixed vegetables.
• Customize the toppings by adding sliced cucumbers, shredded cabbage, or chopped peanuts for extra crunch.
• Adjust the sweetness and saltiness of the curry sauce by adding more or less palm sugar and fish sauce, respectively.
• If you prefer a thicker sauce, simmer the coconut milk for a few more minutes before adding the curry paste.
• To enhance the flavors, marinate the seafood in a mixture of fish sauce, lime juice, and garlic before cooking.

Serving advice

Serve Khanom Chin Nam Ya hot, allowing the flavors to meld together. Squeeze fresh lime juice over the dish just before eating to add a tangy kick.

Presentation advice

Present the Khanom Chin Nam Ya in individual bowls, with the vibrant colors of the curry sauce and fresh garnishes beautifully displayed on top of the noodles. Serve with lime wedges on the side for an extra pop of color.