During the village festival, my mom would make a lot of Khanom Jeen. In the rich curry, there would be tender pieces of chicken with the skin and bones— that’s how it’s supposed to be. The aroma of fresh herbs swirls in the house, even spreading to our neighbors’ homes. The curry sauce is savory and creamy with coconut cream and fat floating on top. The noodle was bought from the market early morning. It’s still soft and warm. The vegetable from our garden, basil, cabbage, string beans and fresh bean sprouts, were served on the side.
Ingredients (4 servings)
200 gm Khanom Jeen Noodle- cooked as per the package instruction (you can use angel hair pasta or rice noodle)
500 gm chicken (with bones and skin) – sliced
50 gm Thai red curry paste
A handle of sliced Thai wild ginger (Krachai) – optional
Few kaffir lime leaves
Some fresh basil
1 cup thick coconut cream
3 cup coconut milk
1 tbsp fish sauce or to taste
1 1/2 tsp sugar
1 tbsp oil
Fresh mint leaves, basil, sliced fresh white cabbage, bean sprout, chopped string beans— for garnishing
Heat oil in the large pot over the medium heat. Add curry paste and fry until fragrant.
Add chicken and stir for 2 minutes, then add coconut milk and bring to boil.
Add wild ginger and kaffir lime leaves. Simmer until the chicken is tender.
Add fish sauce and sugar, and check the seasoning.
Add coconut cream and cook further until the curry is about to boil. Add basil and turn off the heat.
To serve, place the cooked noodle in the bowl, add the curry sauce and garnish with fresh side vegetables and herbs. Serve hot.