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Khanom Jin Namya

shantihhh's picture
Khanom Jin Namya Curry is a popular lunch for many busy Thais, and it is also a traditional meal for Thai New Year’s/Songkran. You can make it yourself as below, or use an easy and tasty Namya Curry paste from the tin or tub available at Asian Markets. I like both Mae Sri and Mae Ploy Brands of Namya for a quick version.
Ingredients
  Catfish 1 1⁄2 Pound, sliced into chunks
  Salted fish slice 1 Small (rinsed of oil and dried see below)
  Lemon grass stalk 1 , sliced into 2 inch pieces (hard outer layers removed)
  Fingerroot 1⁄2 Cup (8 tbs) (peeled)
  Galangal 2 Teaspoon
  New mexico chiles/California chiles 2 , soaked in lukewarm water (seeded and dried)
  De arbol chiles 1⁄4 Cup (4 tbs), soaked in lukewarm water (seeded and dried)
  Garlic 1⁄4 Clove (1.25 gm) (with peel)
  Shallots 1⁄4 Cup (4 tbs) (peeled)
  Mackerel 1 Small (steamed and deboned)
  Unsweetened coconut milk 1 1⁄2 Cup (24 tbs) (and milk)
  Sea salt 1 Teaspoon
  Fish sauce 2 Tablespoon
  Somen noodles 4 Ounce (4 bundles)
  Thai basil sprig 4
  Green beans 1 Cup (16 tbs) (parboiled in salted water for 2 minutes)
  Blanched bean sprouts 1 1⁄2 Cup (24 tbs), trimmed of roots
  Hard boiled eggs 2
  Sweet basil 1 Cup (16 tbs) (maenglak)
Directions

Place the catfish in a pan with 3 cups of boiling water. Cook until the fish is done about 15 minutes Remove and place fish on tray to cool. Add the salted fish to the simmering broth, and turn heat to medium and continue simmering for boil for 6 minutes. Remove salted fish and place on the tray with the catfish to cool.
Add the lemon grass, krachai and chiles to the broth and boil for 10 minutes, then add the garlic and shallots and boil for another 5 minutes. Remove these ingredients and place in a bowl and set aside.
Remove the bones from the catfish and salted fish.
Place the fish and ingredients from the bowl in a food processor adding a little of the reserved broth to achieve a smooth paste. Put this prepared paste into the remaining broth.
Add the coconut milk (liquid and cream) to the broth and fish paste, stir, and heat throroughly. Add fish sauce (nam Plah) to desired taste.
This can be made ahead of time up to this point and kept covered in the refrigerator.
When ready to serve you just reheat the Namya.
Bring a pot of water to a boil to cook the somen noodles. Drop the somen noodles into the boiling water (be sure and remove the little plastic wraps) Boil them on a simmer for about 2-3 minutes. Remove the noodles from the water in 4 equal portions. You can cool the noodles down in cold water to allow you to serve them in a figure eight fashion if you so desire for easy serving. We usually just plate each portion of noodles in their individual shallow bowls, pour Namya Curry on top of each serving making sure the sauce penetrates the noodle bundles.
Garnish with sprigs of Thai Basil (Bai Horpha).
Notes: Krachai bottled in brine or frozen can be bought in Asian markets.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Creamy
Dish: 
Noodle
Ingredient: 
Fish
Interest: 
Kids
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4
Story
Variations on Khanom Jin Namya -use thin rice vermicelli (Wun Sen) in place of somen type noodles
Subtitle: 
Fish Curry with Noodles

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1 Comment

shantihhh's picture
I just uploaded the correct photo, jet-lag had hit and I uploaded the photo for Khao Soy (a Thai chicken, noodle, curry dish) instead of the Namya. This now is the correct photo. I will upload the recipe for the Khao Soy latter with the other photo. Bowls are just blue and white, chop sticks and spoon are Thai brass cutlery with inlaid rosewood handles that we bought many years ago on one of our trips to Thailand. Placemat is a dark bamboo but at this resolution doesn't show up too well. Original photo is 873 KB and 2816 X 2112 taken with a ikon D80 SLR with a 10.2 lens. Shanti/Mary-Anne