Asians > Thai > Noodles

Khanom Chin Kaeng Khiao Wan Recipe

Ingredients with Measurements:
- 1 pound of fresh or dried khanom chin noodles
- 1 pound of chicken or pork, cut into bite-sized pieces
- 2 cups of coconut milk
- 2 tablespoons of green curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- 1 cup of Thai eggplants, halved
- 1 cup of bamboo shoots, sliced
- 1 cup of sweet basil leaves
- 1 red chili pepper, sliced (optional)

Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet for cooking curry
- Wooden spoon or spatula for stirring
- Serving bowls and utensils

Step-by-step instructions:
1. Boil khanom chin noodles in a large pot of water until cooked, then drain and set aside.
2. In a wok or large skillet, heat 1 cup of coconut milk over medium heat until it starts to simmer.
3. Add 2 tablespoons of green curry paste and stir until fragrant.
4. Add chicken or pork and stir until cooked through.
5. Add 1 more cup of coconut milk, 1 tablespoon of fish sauce, and 1 tablespoon of palm sugar. Stir until well combined.
6. Add Thai eggplants and bamboo shoots, and simmer for 5-7 minutes until vegetables are tender.
7. Add sweet basil leaves and sliced red chili pepper (if using), and stir until wilted.
8. Serve the curry over the cooked khanom chin noodles in individual bowls.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 18g
Cholesterol: 50mg
Sodium: 600mg
Total carbohydrates: 35g
Dietary fiber: 5g
Sugar: 10g
Protein: 20g

Substitutions for ingredients:
- Khanom chin noodles can be substituted with rice noodles or vermicelli.
- Chicken or pork can be substituted with tofu or shrimp.
- Thai eggplants can be substituted with regular eggplants or zucchini.
- Bamboo shoots can be substituted with water chestnuts or baby corn.
- Green curry paste can be substituted with red curry paste or yellow curry paste.

Variations:
- Add more vegetables such as bell peppers, carrots, or snow peas.
- Use different types of meat or seafood such as beef, duck, or squid.
- Adjust the spiciness level by adding more or less chili pepper or curry paste.
- Make it vegetarian by using vegetable broth and omitting the meat.

Tips and tricks:
- To prevent the noodles from sticking together, rinse them with cold water after boiling and drain well.
- Use fresh coconut milk for a richer and creamier curry.
- Adjust the sweetness and saltiness to your liking by adding more or less palm sugar and fish sauce.
- Garnish with fresh cilantro or lime wedges for extra flavor.

Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the curry in a microwave or on the stove over low heat until heated through.

Presentation ideas:
Serve the curry in individual bowls with the noodles on the bottom and the curry on top. Garnish with fresh herbs and chili pepper slices.

Garnishes:
Fresh cilantro, lime wedges, sliced chili pepper, or fried shallots.

Pairings:
Thai iced tea, coconut water, or beer.

Suggested side dishes:
Steamed rice, stir-fried vegetables, or spring rolls.

Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, simmer it for a few more minutes to reduce the liquid.

Food safety advice:
Make sure to cook the meat thoroughly and refrigerate any leftovers promptly.

Food history:
Khanom chin kaeng khiao wan is a popular Thai dish that originated in the central region of Thailand. It is typically served with fresh herbs and vegetables on the side.

Flavor profiles:
Spicy, sweet, savory, and creamy.

Serving suggestions:
Serve the curry hot with the noodles on the bottom and the curry on top. Garnish with fresh herbs and chili pepper slices.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Thai

Taste: Spicy, Sweet, Sour, Tangy, Savory