Thai Fish Curry Recipe: Khanom Jeen Nam Ya ( )

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Rating: 4.0; Vote: 1

Read the full Thai fish curry recipe here: Get my current food and travel updates (free): In southern Thailand there are a lot of amazing dishes and a lot of loved dishes as well, but nothing is as loved by locals in the south as a dish called khanom jeen nam ya, which is a minced fish curry, cooked in coconut milk, and filled with spices. I can still remember my first taste of khanom jeen nam ya, I remember how creamy and rich the curry was, with the most amazing spice mixture, spicy, fragrant, and teeming with lemongrass, and buttery coconut milk. Although Ive tried khanom jeen nam ya ) around parts of southern Thailand at both restaurants are street food stalls, I still think my mother in law makes the best version Ive ever had, and so Im pretty excited to share this recipe with you today - its her own recipe (although she doesnt really use recipes as well, she just guesstimates all ingredients, but I tested out and wrote down her estimates, which should hopefully be pretty accurate. So this is a distinctively south Thai dish, and I know youre going to love it. If you can get some fresh coconut milk, it will be better, but if not, I think one of the best coconut milks is AROY-D brand, and the one that comes in a box, instead of the can. Ok, here are the ingredients youll need for this Thai fish curry recipe: 800 grams of barracuda fish - this is a common fish to use in this recipe Around 800 ml coconut cream ( hua kati) Around 1500 ml coconut milk ( han kati) - alternatively you can use about 2 litres of canned or boxed coconut milk with a little water 2 tbsp salt ) 20 kaffir lime leaves ) all of the curry paste which well make below For the curry paste: pinch of salt ) 4 stalks lemongrass ) 2 fingers turmeric, about 40 grams ) 20 grams Thai dry chilies (it was about 100 chilies) 1 head garlic ) 1 tsp black peppercorns ) 1 tbsp shrimp paste ) Eat with the curry with: Fresh rice noodles, known as khanom jeen in Thai, and I also really like to eat this Thai curry with rice. Also eat the curry with any type of raw vegetables like cucumbers, lemon basil, Thai sweet basil, green beans, Chinese long beans, bean sprouts - any kind of fresh raw vegetables or herbs. Once you have all the ingredients ready, this Thai khanom jeen nam ya ) coconut milk curry recipes is not hard to make, and it doesn't take all that much time to cook either. The first step is to take the fish (make sure its already cleaned and gutted, cut it into pieces, and boil it in water on medium heat. Once the fish is ready, drain, and allow to cool. Then peel off the skin and discard, and debone all the meat, and kind of flake it with your fingers until you have minced pork. The next step is to make your curry paste by grinding all the Thai curry paste ingredients until you have a nice paste - it doesnt need to be too fine, but you shouldnt have any big chunks of anything. Finally, you need to assemble the curry by adding all the coconut milk to a pot, and then add in the curry paste, followed by the minced deboned fish. Keep the heat on medium, and stirring slowly and constantly, stir in just a single direction. Season with salt and also toss in the kaffir lime leaves. Boil while stirring gently for about 5 minutes, and you're ready to eat. this video for the Thai fish curry recipe (khanom jeen nam ya, and if you have any questions, please leave a comment below
Date: 2019-08-19

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Comments and reviews: 10

TheLicewine
mark, why is there no pla in the name of the dish? I thought I had figured it all out. lolalso, you spent 15 minutes to crush the chillies, lemmon grass, garlic, pepper and stuff. most people spend 15 minutes for the preparation of the whole meal. we must be losing somewhere, i. e. either nutrition, flavor, overall experience eating. or, food in terms of cost as a % of disposable income has become to cheap to spend any time on it. or, we have more important things to do, more money making I mean: ) I will certainly spend the week end avoiding any pre processed ingredients. I will even grind my own salt. thanks, chris
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Steven Tea
This is my first time seeing a curry paste do not uses shallots, and for khanom jeen you are missing the main key ingredient Fingerroot. I was wondering with so much spicy chili you are consuming. Do you even have any taste buds left in you. I am sorry Mark I love watching your YouTube. But now you have leaded me into believing most of the foods you have putted into your mouth with your facial reactions are just a FAKE Foods Orgasm. Anyway enjoy what you are doing. For a true taste I will have to watch FoodRanger, StricklyDumpling, and Chopstick Travel. Thanks
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Aaron
I have to say, you are one of my favorite foodies here on YouTube I have been to Thailand twice and had a amazing food experience but, the dishes you show case are some I only dream of trying. I just wanted to express my gratitude for showing the world (and me) the beauty and complexity of Thai cuisine. I love watching you and your expressive faces when you eat the food that you love. Thank you so much for all that you do, Aaron
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Pnoyride
Hi MarkThanks for sharing your cooking skills. I always like your videos. especially when you show us how to cook a certain dish and very informative. I will try this recipe when I get a chance. it looks so delicious. and I love fish. I mean any kind of fish. Im considering making another account here in YouTube but its gonna be all about food. if u can give me any pointers that would be awesome. Thank you From--Elwyn.
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iskandartaib
I'll have to try this next time I go up to Bangkok. It seems similar to what we'd call laksa lemak in Malaysia. There are many, many varieties of laksa, every state or region seems to have it's own variety. My favorite is laksam, which you get in the northern states of Kelantan and Trengganu. Second favorite is Singapore Laksa (which comes from Singapore, obviously.
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Tenggar Pribadi
hi mark im indonesian. thank you for sharing this recipe mouthwatering. honestly I don't like thai food which have a coriander leaf in the recipe and the other food which is too sour. but not for this dish. i love this food so much (actually, i love the darker one. but idk the name. i'll try this recipe later. khop khun mak krub. salam kenal
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evogardens
Hi Guy's, When I saw the title of this video I pictured either whole fish or large chunks; and it didn't really appeal to me. However, when you started pounding the 'Cuda up, it awakened my taste buds for some reason. Weird. I was a little surprised when you ate the lime leaves as well; aren't they supposed to come out? Love your work. Jim.
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sensen gyi
I do mine without coconut milk. Because coconut milk make me sick when I eat it. And I like mine without it too. I love this dish it's easy to make. This dish is very traditional, our ancestors used to say that, whenever u do a prayer service always make khanom. I don't understand why, but I love it.
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paki2323
Mark please stop with the cooking shows and go back to eating street food. Gotta put more Indian street food videos or go back to India and eat butter chicken or chicken tikka masala. cheaply of course, preferably from the street. Cut it out with these cooking videos, we like seeing you eat, not cook.
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The Abbott
So delicious I'm eating this dish right now, thanks to your recipe. I improvised a bit, and couldn't find kaffir lime leaves. I used Thai basil instead. I also used red snapper, with two fillets going into the curry and two fillets remaining whole to pour the curry on top of. Thank you
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