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Thai Rice Vermicelli With Naamya Sauce Khanom Jeen Naamya

Ltkman's picture
Ingredients
  Rice vermicelli 10 Ounce
  Ground pork 1⁄2 Pound
  Canned coconut milk 14 Ounce (1 can)
  Naamya curry paste 2 Tablespoon
  Fish sauce 2 Tablespoon
  Galangal slices 2
  Lemon grass 1
  Kaffir lime leaves 4
  Water/Chicken stock 2 Cup (32 tbs)
Directions

MAKING
1. In a pot, bring the water to a boil and cook the noodles for 7 to 10 minutes, stirring constantly.
2. Drain the noodle and rinse under cold water, and drain for 10 minutes.
3. In a pot over medium heat, put ΒΌ cup of water, meat, galangal, lime leaves and ginger, stir and cook for about 1 to 2 minutes.
4. Add in naamya curry paste, coconut milk and fish sauce, stir and let it cook for 10 minutes.
5. Pour in water and salt and simmer for 15 minutes.

SERVING
6. Spoon the sauce over the noodles and serve hot, topped with chopped green onion and basil leaves, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Simmering
Dish: 
Noodle
Ingredient: 
Pork
Restriction: 
High Protein
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
2
Subtitle: 
Thai Khanom Jeen Naamya
Thai rice vermicelli with a traditional naamya sauce is an excellent Thai recipe. The chef here has prepared this easy naamya sauce with pork, coconut milk and naamya curry paste. Serve this flavorful naamya sauce over rice vermicelli for a sumptuous meal !

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1 Comment

Anonymous's picture
best sauce ever