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Sunday, August 24, 2014

Kanom Jeen Nam Ya Pla

I was at a Thai restaurant when I saw this weird looking dish on the table behind me. I checked the menu and learned that the dish was called Kanom Jeen Nam Ya Pla. The name is quite a mouthful! Basically, it is a southern Thai cuisine of rice noodles served with a broth of rich creamy fish curry. In Malaysia, we have something quite similar called Thai Laksa though it doesn't taste quite as delish or look half as fancy as this.
Kanom Jeen means rice noodles which are made from rice which has first been fermented for three days, boiled, and then made into noodles by pressing the resulting dough through a sieve into boiling water.

Nam ya pla means fish curry sauce. This rich coconut milk based curry is divine!

It was possibly the best Thai Laksa I've ever tasted!  As soon as I got home, I googled the recipe and made the curry the following day. Instead of noodles, I served mine with rice and it was lipsmackin' good!

Here's the recipe to share. Good Luck on finding some of the ingredients!

8 dried chillies
8 fresh red chillies
1/2 cup sliced lemon grass
2 tbsps sliced galangal
2 tbsps sliced turmeric
1/3 cup garlic
1/3 cup shallots
White peppercorns
1 tsp salt
1 tsp shrimp paste

1) Put all of the ingredients in a food processor and grind them to a fine paste.

4 cups coconut milk
4 cups cooked fish meat
1/3 cup of the above curry paste or store-bought Thai yellow curry paste.
4-6 cups water
2 tsp salt
1-2 tbsps brown sugar
1/4- 1/2 cup of tamarind juice depending on your preference of sourness
2 tbsps fish sauce
2-3 Kaffir lime leaves

1) Heat about half a cup of coconut milk in a pot. Add the curry paste. Simmer the curry paste mixture for 2 -3 minutes to ensure  all the spices are cooked and the aroma and flavours infused into the mixture.
2) Add 3 cups of coconut milk and 3 cups of water together with the tamarind juice to the mixture  until it boils, then add the salt and torn kaffir lime leaves.
3) Add the fish sauce and sugar. Add this point, taste the sauce. If required, add more tamarind juice depending on how sour you want it.
4) Add the remaining 1/2 cup of coconut milk to the sauce. Stir  and turn off the heat once it starts to boil.
5) Serve with rice.

recipe adapted from


  1. It does look good. I'll have to see if the Thai restaurants around here make it because I can't imagine making it here since I don't have a food processor plus you are right, I'm not sure where (if) I could find some of the ingredients.


  2. With a name like that for the prepared dish, I just HAD to come over and see what it was all about. I'm not a fish eater much except for salmon...nor do I care for coconut...but I MUST go out to google now and check to find what this is....galangal

  3. Hi there!!! Long time, no blog!! I'm really trying to get back into it again. I've missed it so much! So nice to come and see that you are still blogging!!!!!!

  4. That curry sauce sounds so yummy! I love curry!

  5. Mmmm, I love cococut milk - this sounds amazing! I'm also always on the lookour for yummy recipes with tumeric in them because I've read that it's really good for you. Love the way the rice noodles have been presented in that first photo!

  6. I'm glad it turned out lip-smacking good for you.

    Wishing you a happy weekend. :)

  7. I don't think I have ever seen that dish here. But man, I'd be willing to give it a try! SLURP!!!! The dish is so beautifully prepared... I'd probably go with the rice dish too. :)

  8. Oh, that Nam Ya Pla looks to die for!!! Love fish curries!

  9. this dish is sure very tasty . it has lots flavorful ingredients h in this dish and coconut milk brings out all the flavor yums