Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว. On our trip to Nan, Thailand, my Uncle introduced us to this amazing and spicy Khanom Jeen dish called Khanom Jeen Nam Ngiaw. Kanom Jeen Namya is tender rice noodles with a luscious fish curry sauce. An iconic dish of Southern Thailand that's really easy to make at home!

You can cook Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว

Prepare 200 g of cooked vermicelli rice noodles.
Prepare 150 of chicken breast.
Prepare 50 grams of diced chicken blood (leuat kai), you can get this from Asian grocery store.
It's 2-3 of big tomatoes.
You need 2-4 of fish balls.
Prepare 2 tbsp of soysauce.
It's 1 tsp of sugar.
Prepare 1/2 cup of vegetable oil.
You need 1/2 cup of finely chopped green beans.
It's 1 handful of coriander.
Prepare 2 tbsp of Nam Njiaw curry paste (also can get it from Asian/Thai grocery store).
Prepare 1-2 of roasted dry red chilli or you can shallow fry.
Prepare of Wedges of lime.

Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว step by step

Boil the water in a medium size saucepan over medium heat, add chicken and simmer until they cooked..
Heat the oil in a wok or pan over medium heat, add the curry paste and stir- fry until aromatic and curry paste release the natural oil..
Add the stir-fried curry to the soup saucepan and let it comes a boil. If you use chicken breast, once chicken cooked, take them out and shredded them with fork and put it back in..
Add the chicken blood, fish balls and tomatoes, simmer for 5 minutes. Add green beans. Remove from the heat..
Pour the mixed curry on the vermicelli rice noodles. Serve along with wedges of lime and top with roasted dry chilli and coriander..