Khanom Cheen Phuket
Introduction
Khanom Cheen Phuket, a delightful dish native to the island of Phuket, Thailand, is a representation of the rich cultural and culinary heritage of the region. With influences from Malaysia, China, and local Thai traditions, this dish is a fusion that tantalizes the taste buds. Khanom Cheen refers to the thin rice noodles served with a variety of savory and spicy curries. This recipe will focus on the authentic Phuket-style version, known for its unique blend of herbs and spices.
History of Khanom Cheen
The roots of Khanom Cheen can be traced back to ancient Siam when Indian traders influenced Thai culture and cuisine. The term ‘Khanom Cheen’ is thought to originate from the Mon people, an ethnic group from Myanmar, who settled in Thailand's central plains. Over the centuries, this dish evolved into numerous regional variations. The Phuket version is particularly revered for its use of fresh seafood, a tribute to the island’s bountiful coastal waters.
Ingredients
- Rice Noodles - 400g
- Coconut Milk - 500ml
- Green Curry Paste - 3 tbsp
- Shrimp - 300g, peeled and deveined
- Fish Sauce - 2 tbsp
- Sugar - 1 tbsp
- Basil Leaves - 1/2 cup
- Bean Sprouts - 1 cup
- Cabbage - 1/2 head, shredded
- Lemongrass - 2 stalks, finely chopped
- Lime - 1, cut into wedges
- Coriander - for garnishing
- Chilies - optional, for extra spice
Preparation
Noodle Preparation
Begin by preparing the rice noodles, the base of Khanom Cheen. Boil a large pot of salted water and cook the noodles according to package instructions. Once al dente, rinse under cold water to stop the cooking process. Drain well and set aside.
Curry Preparation
In a large saucepan, bring the coconut milk to a gentle simmer over medium heat. Stir in the green curry paste and allow it to dissolve completely. Add the shrimp, ensuring they are fully coated with the curry mixture.
Cooking Process
Continue cooking the curry on medium heat until the shrimp are pink and opaque, approximately 5-7 minutes. Adjust the seasoning by adding fish sauce and sugar. Stir thoroughly to combine.
Final Steps
To complete the dish, mix in fresh basil leaves and chopped lemongrass, allowing the flavors to infuse for a few minutes. Remove the curry from heat.
Serving
To serve Khanom Cheen Phuket, place a generous portion of rice noodles on a plate, ladle the shrimp curry over, and garnish with coriander. Accompany it with bean sprouts, shredded cabbage, and a wedge of lime. For those who prefer spiciness, additional chilies can be added to taste.
Enjoying the Meal
When enjoying Khanom Cheen Phuket, it’s customary to mix the curry thoroughly with the noodles for an even distribution of flavor. Each bite should be a balanced combination of spicy, tangy, and sweet notes, embodying the complex flavors typical of Thai cuisine. Traditionally, this dish is consumed for breakfast or lunch, offering a comforting and energizing start to the day. Pair it with a refreshing Thai iced tea or coconut water for a complete culinary experience.