4 Region’s Thai Curry Noodles

Thai curry noodles are known as "Kanom Jeen" which are widely served throughout Thailand for breakfast, lunch or dinner. The dish consists of Thai noodles called "Sen Kanom Jeen" and is served with various spicy curries according to the region of Thailand and is usually accompanied with fresh veggies such as bean sprouts, long beans, cucumber, banana blossom, cabbage, Thai basil leaves and so forth.

Thai noodle is made of rice flour, salt and water. It is a key ingredient for Thai curry noodles, and is widely regarded as a comfort food for Thai’s. There are 2 types of Thai noodles which are; the one made of fermented rice flour and the one made of fresh rice flour.

Thai noodles are usually produced with a diameter of 1 - 1.5 mm and are white in color. Thai noodles are produced fresh daily in all parts of 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 until the noodles become transparent and soft. You can substitute with Japanese dried somen noodles which available in most of Asian or Japanese stores.

Due to a diversity of Thai cuisine across the 4 regions of Thailand each region has its own favorite curries to serve with "sen kanom jeen". The curries served with Thai noodles are called "Nam Ya" which is made differently from region to region. "Nam Ya" is spicy fish curry consists of curry paste (herbs, spices) and ground fresh fish and/or without coconut milk.

Northern's Nam Ngiew Curry Noodle Recipe

Their curry known as "Nam Ngiew" consists of curry paste (dried chilies, shrimp paste, shallots, garlic and "Tua Now" fermented soybeans), pork blood cubes, minced pork and spare ribs, tomatoes, and the unique ingredient, dried flowers from cotton tree called "Dok Ngiu" Try this authentic Nam Ngiew

North Eastern Red Curry Noodle Recipe

Their specialty curry known as "Nam Ya Pa Isaan" is spicy fish curry made without coconut milk. The original recipe uses fermented fish known as "Pla La" for seasoning instead of fish sauce.

For those who are not keen on fermented fish, try this recipe without the fermented fish. Fresh herbs and spices including lesser ginger known as “kra-chai”, lemongrass, galangal, dried chili, shallot and garlic are usually blended with boiled fish meat. The blended ingredients are then added in fish stock. Try this spicy Nam Ya Pa Isaan

Central's Green Curry Noodle Recipe

Green curry with chicken is often served with Thai noodles. The dish is known as "Kanom Jeen Kaeng Kiew Wan Gai" consists of small cubes of boneless chicken thigh or tenderloin, Thai eggplants, Thai cherry eggplants, Thai basil leaves, green curry paste, and coconut milk. Try this Green Curry Noodle

Southern's Fish Curry Noodle Recipe

Their specialty curry is known as "Nam Ya Pak Tai" as same as north eastern dish, but many of ingredients are different.

This dish uses yellow curry paste including fresh turmeric, galangal, lemongrass, dried chilies, shrimp paste, shallots, kaffir lime skin and garlic. The curry contains ground cooked fish meat and coconut milk. Try this Fish Curry Noodle

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