Khanom Jeen Nam Ya Jay

Khanom Jeen Nam Ya Jay is a vibrant vegetarian Thai dish featuring rice noodles topped with a rich and aromatic coconut curry sauce, perfect for a midnight snack. The combination of flavors and textures makes it a delightful and satisfying option for any time of day.

Ingredients

• Rice noodles - 150 grams
• Coconut milk - 400 ml
• Vegetable broth - 200 ml
• Red curry paste - 2 tablespoons
• Firm tofu - 150 grams, cubed
• Eggplant - 100 grams, diced
• Green beans - 100 grams, trimmed and cut into 2-inch pieces
• Basil leaves - 1/4 cup, fresh
• Lime leaves - 2 pieces, torn
• Soy sauce - 1 tablespoon
• Palm sugar - 1 tablespoon
• Salt - to taste
• Chili flakes - to taste
• Cucumber - 1 small, sliced (for garnish)
• Lime wedges - 1 (for serving)

Steps

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a pot, heat the coconut milk over medium heat. Stir in the red curry paste and cook for 1-2 minutes until fragrant.
3. Add the vegetable broth, cubed tofu, diced eggplant, and green beans. Bring to a simmer and cook for about 10 minutes until the vegetables are tender.
4. Add the torn lime leaves, soy sauce, palm sugar, and salt. Stir and let it simmer for an additional 5 minutes.
5. Remove from heat and stir in the fresh basil leaves.
6. To serve, place a portion of the cooked rice noodles in a bowl, ladle the curry sauce over the noodles, and garnish with sliced cucumber and lime wedges. Adjust seasoning with chili flakes if desired.

Nutrition

• Calories: 480
• Protein: 12 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 16 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh vegetables and herbs.
• Contains healthy fats from coconut milk, providing energy.

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