10 Minutes to Preparing Delicious Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว

Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว is the nomero uno that comes to most people’s mind when it arrives to a perfect meal. Today, we will tell you instructions on cooking a tasty Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว.

Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว

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 only need 13 ingredients and 5 steps. Here is how you do that.

First of all, here are the ingridients that you should prepare to serve Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว:

  1. Prepare 200 g of cooked vermicelli rice noodles.
  2. Prepare 150 of chicken breast.
  3. You need 50 grams of diced chicken blood (leuat kai), you can get this from Asian grocery store.
  4. Get 2-3 of big tomatoes.
  5. Take 2-4 of fish balls.
  6. Prepare 2 tbsp of soysauce.
  7. Use 1 tsp of sugar.
  8. Prepare 1/2 cup of vegetable oil.
  9. Prepare 1/2 cup of finely chopped green beans.
  10. Prepare 1 handful of coriander.
  11. You need 2 tbsp of Nam Njiaw curry paste (also can get it from Asian/Thai grocery store).
  12. You need 1-2 of roasted dry red chilli or you can shallow fry.
  13. Get of Wedges of lime.

After readying the ingridients, now we are set to make our delightful Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว:

  1. Boil the water in a medium size saucepan over medium heat, add chicken and simmer until they cooked..
  2. 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..
  3. 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..
  4. Add the chicken blood, fish balls and tomatoes, simmer for 5 minutes. Add green beans. Remove from the heat..
  5. 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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Recipe : Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว

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