Sawasdee ka,

I am so happy that I have found Thai food lover around the world stopped by visiting my blog. Just wants you guys to know that your visiting have mean to me. It's encourage me to start writing again to tell you how I cook Thai food in California, and also, encourage you start cooking Thai food in your own kitchen, in your own country for your love one. You may find out Cooking Thai food, it's not difficult as you think.

Thank you for visiting my blog and I would love to hear from you for all your comment that may have.

Benji

Today, my recipe will be base on demand in what was your searching for . That will be Kanom Jin Nam ya. Let's start it now!

Ingredients:

For Nam Ya or Curry sauce

1 canned (19fl.oz/560 ml.)coconut milk(Mae-Ploy brand preferred)

6 tablespoons kanom jin curry paste canned

or 2 canned size 4 oz/114 g (Maesri brand preferred)

4 can solid tuna in water. (28 oz/792 g)(Costco Brand preferred)

¼ cup (2fl.oz/60 ml.)Thai fish sauce (Nam Pla)

A touch of salt

1-2 tablespoons palm sugar

1 tablespoon shrimp paste(ka-pee), optional

4 fresh kaffir lime leaves (Bai Makrut) torn

1 cup chicken broth or water

20 Fish balls or more(optional)

8 hard boiling eggs(optional)

For Rice Noodle (Sen Kanom Jin)

2 (10.58 oz/300g) package of fine rice vermicelli; prepare as instruction on the package. Set aside.

For accommodation

Fresh mint basil (bai mang luk), fresh basil leave , fresh bean sprouts, fresh cucumber,

a thin slice of fresh green beans, a slice of sour mustard (pak gard dong) and a thin slice of cabbage.

Preparation

1. Add tuna in a blended machine, add curry paste, blend it together until smooth

2. Pour the one cup of coconut milk into a medium saucepan over low heat to boiling. Stir constantly until coconut milk separate fat. Add a curry paste mixture and sauté until fragrant. Add Thai fish sauce, salt, kapee (shrimp paste) and palm sugar, mix it well together. Then add the remaining coconut milk and a cup of water. Let it boils. Then simmer for 10-15 minute. Turn the heat off.

For Serving:

Pour the curry sauce on top of steam rice noodles with a little bit of all kind of fresh vegetable and a hard boiling egg on the side.

Serve: 4-8

Time cooking : 40-50 minutes

Cooking Tips

:) You may substitute Tuna canned with another kind of white fish fillet or white meat chicken.

:) For my own recipe I add more fresh Thai green chilies for extra hot. You may blend with curry paste or add the whole chilies in the curry pot. It's depends on your style.