So you might be making ready Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว recipes for your family but this tips may be useful.
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We hope you got insight from reading it, now let’s go back to khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว recipe. To cook khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว you need 13 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว:
- Use 200 g cooked vermicelli rice noodles
- Take 150 chicken breast
- Provide 50 grams diced chicken blood (leuat kai), you can get this from Asian grocery store
- You need 2-3 big tomatoes
- You need 2-4 fish balls
- Take 2 tbsp soysauce
- Provide 1 tsp sugar
- You need 1/2 cup vegetable oil
- Prepare 1/2 cup finely chopped green beans
- Use 1 handful coriander
- You need 2 tbsp Nam Njiaw curry paste (also can get it from Asian/Thai grocery store)
- Prepare 1-2 roasted dry red chilli or you can shallow fry
- Use Wedges of lime
Instructions to make Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว:
- 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.
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