Khanom Jeen Kaeng Tai Pla (ขนมจีนแกงไตปลา) is an intense southern Thai dish with fermented fish curry, fresh herbs, and rice noodles. Served with crisp vegetables and egg – a true taste sensation! With Jarome Kaeng Tai Pla Curry Paste, this authentic recipe is easy to make.
---
Ingredients
- 300 g rice noodles (Khanom Jeen)
- 1 pack Jarome Kaeng Tai Pla Curry Paste
- 300 g fish (e.g., mackerel, cooked and flaked)
- 800 ml water
- 1–2 tbsp fish sauce
- 1 tsp sugar
- 100 g bamboo shoots
- 1 small eggplant (diced)
- 100 g long beans (cut into pieces)
- 2 kaffir lime leaves
---
Fresh Accompaniments (typical Thai)
- Boiled eggs (halved)
- Cucumbers, long beans, cabbage
- Fresh herbs (Thai basil)
- Pickled mustard greens (optional)
---
Preparation
Cook the curry
1. Bring water to a boil.
2. Stir in the curry paste until fully dissolved.
3. Add vegetables and simmer for 5–10 minutes.
4. Add fish and gently fold in.
5. Season with fish sauce and sugar.
6. Add kaffir lime leaves and let steep briefly.
---
2. Prepare the noodles
- Briefly warm rice noodles in hot water (if necessary)
- Place in a bowl
---
3. Serving
- Place rice noodles in a bowl
- Pour hot Kaeng Tai Pla over them
- Serve with egg and fresh vegetables
---
Serving Suggestion
- With extra chili for more spiciness
- With fresh vegetables for the perfect balance
---
Tips
- This dish is strong, salty, and spicy – typical of Southern Thailand
- For beginners: use a little less curry paste
- Many fresh accompaniments help balance the spiciness
---