Green Chicken Curry with Kanom Jeen
A classic Thai green curry made with rich coconut milk, green curry paste, tender chicken thighs, and fresh herbs. Served with kanom jeen, soft fermented rice noodles, instead of jasmine rice. Creamy, aromatic, gently herby, with a subtle heat.
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Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
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Why You’ll Love Green Chicken Curry with Kanom Jeen
- Lighter than rice: Kanom jeen absorbs green curry evenly while keeping the dish light and easy to eat.
- Balanced richness: The gentle acidity of fermented rice noodles cuts through coconut milk, preventing the curry from tasting heavy.
- Tender chicken: Chicken thigh stays moist and flavorful during simmering, making it ideal for coconut-based curries.
- Everyday comfort: The overall balance of noodles, curry, and protein makes this dish satisfying without feeling rich or overwhelming.
Ingredient Highlight: Fermented rice noodle (ขนมจีน - kanom jeen)
Kanom jeen is a traditional Thai noodle made from fermented rice. It is soft, light, and slightly tangy, with a texture that works especially well with saucy dishes.
Why It Matters
Kanom jeen changes how a curry is eaten. Compared to steamed rice, it feels lighter and absorbs liquid more easily. This allows the curry to coat the noodles evenly, so each bite carries flavor without feeling heavy.
How It’s Used
Kanom jeen is typically served at room temperature and topped with hot curry just before eating. The noodles are not cooked in the sauce. Instead, the contrast between warm curry and soft noodles keeps the texture clean and prevents the dish from becoming starchy or dense.
In Thai Cooking
Kanom jeen is commonly paired with curries such as green curry, nam ya, nam prik, and southern-style curries. It is often served with fresh vegetables, herbs, and fermented condiments, especially in markets, curry shops, and family meals.
Flavor and Texture
- Soft and pliable
- Light, not filling
- Mildly tangy from fermentation
- Excellent at absorbing sauces without breaking
This is why kanom jeen works so naturally with coconut-based curries. It supports the sauce, making the dish feel balanced and easy to eat.
Ingredients & Equipment Checklist
Tips Before You Start Making Green Chicken Curry with Kanom Jeen
- Do not boil kanom jeen: The noodles are already cooked. Serve at room temperature and ladle hot curry over just before eating.
- Start with coconut cream: Use full-fat coconut cream and cook it gently until the oil separates before adding curry paste. This builds depth and removes any raw paste flavor.
- Cook the paste gently: Stir the curry paste over low to medium heat to release aroma without burning.
- Cut chicken into large pieces: Larger pieces retain moisture and stay tender during simmering.
- Simmer, don’t boil: After adding thin coconut milk, bring the curry to a gentle boil, then lower the heat. Avoid a hard boil to keep the sauce smooth.
- Season and finish last: Adjust with fish sauce and palm sugar at the end, then add kaffir lime leaves and sweet basil for a fresh, aromatic finish.
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Ingredients
