Kanom jeen nahm yaa gai (noodles with fish curry and shredded chicken)

AT A GLANCE

  • Serves 6 people

  • 500 ml (2 cups) chicken stock
  • 1 chicken breast (about 300gm), cut into 4 across the grain
  • 10 dried red birdseye chillies
  • 450 gm dried kanom jeen noodles
  • 3 tsp preserved ground fish sauce
  • 3 tsp white sugar
  • 2 tbsp fish sauce, or to taste
  • Pinch of roasted chilli, or to taste
  • To serve: pickled ginger or galangal, sliced green mango, bean sprouts, sliced snake beans, Thai basil and fried long red dried chillies
  •  
  • Curry paste
  • 6 red shallots, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 lemongrass stalks, white part only, finely chopped
  • 7 dried long red chillies
  • 6 small dried birdseye chillies
  • 40 gm ginger, finely chopped
  • 20 gm dried anchovies
01   Bring stock, chicken and birdseye chillies to the boil in a saucepan over high heat then cook until chicken is almost cooked through (8-10 minutes). Remove chicken, shred with a fork. Discard two-thirds of the stock and return chicken to pan.
02   Meanwhile, cook noodles in boiling water until tender (3-5 minutes). Drain and refresh under cold running water. Drain well and divide into 6 portions. Refrigerate until required.
03   Meanwhile, for curry paste, bring all ingredients and 185ml water to the simmer in a saucepan over medium heat, then cook until tender (5-10 minutes). Transfer to a blender or small food processor and blend until smooth. (Alternatively, you can pound in a mortar and pestle.)
04   Add curry paste to chicken mixture with preserved fish sauce and cook over medium heat until combined (3-5 minutes). Season to taste with sugar, fish sauce and roasted chilli and serve with cold noodles and accompaniments.

Topics:

GARLIC, THAI, CHILLIES, FISH SAUCE, LEMONGRASS, SUMMER, SHALLOTS, LUNCH, ANCHOVIES, GINGER, DRINK SUGGESTION, CHICKEN, NOODLES

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUÑOZ

Drinking Suggestion:

RIPE SAUVIGNON BLANC. , suggested by MAX ALLEN

FEATURED IN

Feb 2011

Feb 2011

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