Khanom Jeen Kaeng Khiao Wan

1. 1

   Make the green curry paste

   If making paste from scratch, toast coriander and cumin seeds in a dry pan until fragrant. Using a mortar and pestle, pound the toasted seeds with white peppercorns until fine. Add cilantro roots, lemongrass, galangal, and green chilies, pounding until smooth. Add shallots, garlic, kaffir lime peel, and shrimp paste, continuing to pound until you have a smooth, aromatic paste. Alternatively, use 3-4 tablespoons of quality store-bought green curry paste.

   20m

   Tips:

   • • Fresh paste has brighter flavor but store-bought saves time
   • • A food processor can be used but won't achieve the same smooth texture
   • • The paste can be made ahead and refrigerated for up to a week
2. 2

   Prepare the noodles

   If using fresh khanom jeen noodles, briefly rinse them in warm water to separate the strands. If using dried rice vermicelli, soak in warm water for 10-15 minutes until soft, then drain. If using somen noodles, cook according to package instructions, rinse in cold water, and drain. Traditionally, khanom jeen are coiled into small nests for serving.

   15m

   Tips:

   • • Fresh khanom jeen has a slightly tangy, fermented flavor that's authentic
   • • Don't overcook the noodles - they should be tender but have a slight bite
   • • Coiling noodles into nests makes for beautiful presentation
3. 3

   Prepare fresh accompaniments

   Blanch green beans in boiling water for 2-3 minutes until tender-crisp, then shock in ice water. Blanch water spinach for 1 minute. Shred cabbage, slice cucumber, and prepare bean sprouts. Arrange all vegetables on a serving platter. Cut limes into wedges.

   10m

   Tips:

   • • The fresh vegetables are essential for balancing the rich curry
   • • Keep vegetables crisp and colorful
   • • Bitter melon adds authentic flavor but is optional for those unfamiliar with it
4. 4

   Bloom the curry paste

   Heat 1 cup of thick coconut cream in a wok or large pot over medium heat. Stir until the cream begins to separate and oil appears on the surface (this is called 'cracking' the coconut cream). Add the curry paste and stir-fry for 3-4 minutes until very fragrant and the paste is well incorporated into the oil.

   5m

   Tips:

   • • This step is crucial for releasing the aromatics in the curry paste
   • • The paste should sizzle and become very fragrant
   • • Don't rush - proper blooming develops deep flavors
5. 5

   Cook the curry

   Add the chicken pieces to the paste, stirring to coat well. Add the remaining coconut milk and chicken broth. Bring to a gentle simmer and cook for 15 minutes until chicken is cooked through. Add Thai eggplants and pea eggplants, cooking for another 5 minutes until tender. Season with fish sauce and palm sugar, adjusting to taste. The curry should be balanced between spicy, sweet, and savory.

   25m

   Tips:

   • • Don't boil too vigorously or the coconut milk may separate
   • • Eggplants should be tender but still hold their shape
   • • Taste and adjust seasoning - some like it saltier, others sweeter
6. 6

   Finish the curry

   Add torn kaffir lime leaves, Thai sweet basil, and sliced red chilies. Stir gently and turn off the heat. Allow the herbs to wilt in the residual heat, releasing their aromas into the curry. The curry should be fragrant, creamy, and have a vibrant green color.

   2m

   Tips:

   • • Adding herbs at the end preserves their fresh flavor and color
   • • Don't cook the basil or it will turn dark
   • • The curry should be thick enough to coat the noodles nicely
7. 7

   Assemble and serve

   Place a nest or portion of khanom jeen noodles in each serving bowl. Ladle the hot green curry over the noodles, ensuring each portion gets chicken and vegetables. Serve with the platter of fresh vegetables and herbs on the side, along with lime wedges. Diners add vegetables and squeeze lime juice according to their preference.

   5m

   Tips:

   • • Serve the curry hot and the vegetables fresh and crisp
   • • The contrast between hot curry and cool vegetables is traditional
   • • Let diners customize their bowls with accompaniments

• •Khanom jeen (fermented rice noodles) can be found at Asian grocery stores specializing in Thai products - they're worth seeking out for authentic flavor
• •The slightly sour, fermented flavor of khanom jeen perfectly balances the rich, sweet coconut curry
• •If khanom jeen is unavailable, Japanese somen noodles are the best substitute due to their similar thin, delicate texture
• •Don't skip the fresh vegetable accompaniments - they're integral to the dish, not optional garnishes
• •The curry can be made ahead and reheated, but add the herbs just before serving
• •For vegetarian version, substitute tofu or extra vegetables for chicken and use vegetable broth
• •Use full-fat coconut milk for the richest, most authentic flavor
• •The dish is traditionally eaten throughout the day in Thailand - for breakfast, lunch, or dinner
• •Store-bought green curry paste works well for this dish - Mae Ploy or Aroy-D brands recommended

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Khanom jeen (also spelled khanom chin) are traditional Thai fermented rice noodles that have been eaten in Thailand since ancient times, possibly dating back to the Ayutthaya period (1351-1767). The name 'khanom jeen' likely derives from the Mon language, reflecting the cultural exchange between Mon and Thai peoples. These delicate white noodles are made through a unique fermentation process where rice is soaked, ground, and fermented for several days before being extruded through a sieve into boiling water, creating their characteristic thin, round shape. While khanom jeen can be paired with various curries and sauces throughout Thailand, the combination with green curry (kaeng khiao wan) is particularly popular in Central Thailand, especially Bangkok. Green curry itself emerged in the early 20th century during the reign of King Rama VI, making it one of Thailand's younger curries. The pairing of khanom jeen with green curry represents a beautiful marriage of ancient noodle-making traditions with more modern curry development. This dish is enjoyed throughout the day - for breakfast by vendors serving it from shoulder poles, as a quick lunch by office workers, or as a satisfying dinner. The tradition of serving khanom jeen with an array of fresh vegetables reflects Thai culinary philosophy of balance and variety in each meal.

Authentic Khanom Jeen Kaeng Khiao Wan is distinguished by several key elements that set it apart from simplified versions. First and most importantly, true khanom jeen noodles are fresh, fermented rice noodles with a slightly tangy flavor and delicate texture that cannot be replicated by regular rice vermicelli or other noodles - though Japanese somen noodles are an acceptable substitute due to their thin, delicate nature. The fermentation process gives these noodles their distinctive character that perfectly balances the rich curry. Second, the dish must be served with an abundant array of fresh vegetables and herbs - this is not optional garnish but an integral part of the eating experience. Traditional accompaniments include blanched green beans, bean sprouts, cabbage, water spinach (morning glory), and often bitter melon, cucumber, and pickled vegetables. Third, the green curry itself should be made with fresh green curry paste (or high-quality store-bought) and thick coconut milk, creating a rich, aromatic sauce that's properly balanced between spicy (chilies), sweet (coconut and palm sugar), and savory (fish sauce). The curry should have a vibrant green color from fresh green chilies and be fragrant with kaffir lime leaves and Thai basil. Fourth, presentation matters - khanom jeen are traditionally formed into small coiled nests before being topped with curry, and the vegetables are artfully arranged on a separate plate for diners to add themselves. Finally, the dish exemplifies the Thai principle of 'khrueang khlang' - the fresh vegetables and lime provide cooling, crunchy contrast to the hot, rich curry, creating a complete sensory experience. In Thailand, this dish is sold by specialized vendors who often prepare only khanom jeen dishes, reflecting the skill required to make proper fermented noodles.