Kanom Jeen

Kanom Jeen is a refreshing Thai snack made from fermented rice noodles served with a flavorful coconut curry sauce. This Paleo version is both gluten-free and dairy-free, perfect for a healthy treat.

Ingredients

• Rice flour - 100 grams
• Tapioca flour - 50 grams
• Water - 200 ml
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Shrimp, peeled and deveined - 100 grams
• Fresh basil leaves - 10 grams
• Lime - 1, juiced
• Salt - to taste
• Cucumber, sliced - 50 grams
• Carrot, shredded - 50 grams

Steps

1. In a mixing bowl, combine rice flour, tapioca flour, and water to form a smooth batter.
2. Pour the batter into a steamer lined with banana leaves or parchment paper, spreading it evenly.
3. Steam for about 10 minutes until the rice noodles are set, then remove and let cool slightly.
4. In a saucepan, heat coconut milk over medium heat and stir in the red curry paste until well combined.
5. Add the shrimp to the coconut curry and cook for 5-7 minutes until they turn pink and opaque.
6. Season the curry with lime juice and salt to taste.
7. To serve, cut the rice noodles into strips and place in a bowl, then pour the shrimp curry over the noodles.
8. Garnish with fresh basil, cucumber slices, and shredded carrot before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 16 g
• Saturated Fat: 14 g
• Unsaturated Fat: 2 g
• Water: 0.3 L

Health Benefits

• Rich in healthy fats from coconut milk that support heart health.
• Contains shrimp, a good source of lean protein and essential minerals.

Tags