Khanom Jin

Ingredients

• Lime wedges - 4
• Thai basil leaves - 1/2 cup
• Cucumber - 1, sliced
• Bean sprouts - 1 cup
• Chicken or shrimp - 300 grams, cooked and sliced
• Kaffir lime leaves - 4 leaves
• Lemongrass - 2 stalks, bruised
• Palm sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Red curry paste - 3 tablespoons
• Coconut milk - 1 can (400 ml)
• Fermented rice noodles (khanom jin) - 400 grams

Instructions

1. Cook the fermented rice noodles according to package instructions. Drain and set aside.
2. In a large pan, heat the coconut milk over medium heat until it starts to simmer.
3. Add the red curry paste and stir-fry for 2-3 minutes until fragrant.
4. Add the fish sauce, palm sugar, lemongrass, and kaffir lime leaves. Stir well to combine.
5. Add the cooked chicken or shrimp to the curry sauce and simmer for 5 minutes.
6. To serve, place a portion of the cooked rice noodles in a bowl.
7. Top with the curry sauce and desired toppings such as bean sprouts, cucumber slices, Thai basil leaves, and lime wedges.
8. Enjoy the Khanom Jin while it's still hot!