Thai Green Curry Noodles
Green curry noodles known as "Kanom Jeen Kaeng Kiew Wan" uses authentic Thai noodles called "Sen Kanom Jeen" and served with green curry which mainly consists of small cubes of boneless chicken thigh or tenderloin, Thai eggplants, Thai cherry eggplants, Thai basil leaves, green curry paste, and coconut milk.
Thai’s usually eat green curry noodle as breakfast, lunch or dinner. This green curry can be made of chicken, pork or prawns. The original green curry recipe uses Thai eggplants and cherry eggplant, but you can alternatively use coconut palm heart in brine which available in most of Asian stores for an exotic touch or use a combination of greens such as green beans, broccoli and cauliflower for a healthy western style.
Thai noodles are very small, thin and white in color which is freshly produced daily in Thailand. Outside Thailand, you can buy "sen kanom jeen" in a dried form which needs to be cooked in boiling water for 5-6 minutes before adding into your favorite curry dish, or substitute with Japanese dried somen noodles which available in most of Asian or Japanese stores.
Click for 4 Region’s Thai Curry Noodle Recipes
Thai Green Curry Noodles
Preparation: 15 minutes
Cook Time: 30 minutes
Spicy Level: mild
Thai noodle cooked and rinsed 2 cups for 2 serves
Chicken thigh boneless or tenderloin bite-sized cubed 200 g
Thai Eggplant quartered 2 wholes (substitute with 2 cups of baby purple eggplant)
Cherry Eggplant wash 1 handful (optional)
Coconut cream 1 cup
Coconut milk 2 ½ cup
Green curry paste 1 tbsp
Vegetable oil 2 tbsp
Kaffir Lime Leaves torn half 3-4 leaves
Green chili pepper sliced diagonally 1 whole
Thai Basil 1 handful
Side Dish Veggies:
Bean sprout washed 2 cups
Thai basil leaves washed 1 cup
Fish sauce 1 tbsp
Brown sugar 2 tbsp
Let's get started!
How to make:
Step 1 – Preparation
- Bring water to boil and add Thai noodle or Kanom Jeen. After 5-6 minutes the noodle should turn transparent and soft. Drain and rinse in cold water 4-5 times. Set aside.
Step 2 – Making Curry
- Fry the green curry paste with vegetable oil in a non-stick pot over low heat until fragrant about a few minutes.
- Add coconut cream and simmer. You should see green oil and coconut cream getting thicker after simmering for a few minutes.
- Add torn kaffir lime leaves and coconut milk.
- Continue cooking on a low to medium heat. Add chicken until nearly cooked through or about 7-10 minutes.
- Then add Thai eggplants, or baby purple eggplants which take a few minutes to cook.
- Add cherry eggplants and season with fish sauce and brown sugar.
- Sprinkle Thai basil and green chili pepper in the pot.
- Remove from the heat.
- Serve with Thai noodle and fresh veggies.
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