Thai Noodle for Curry (Khanom)

Thai Noodle for Curry (Khanom)

Product Name: Лапша для блюд с карри, Thai Noodle for Curry, Khanom Jeen, Nudel für Curry, Nouilles pour curry, Fideos para curry, ขนมจีน

Synonyms: khanom jeen, Thai curry noodle, noodle for sauces.

Parts Used: food product from cereals — wheat flour.

Nutritional Value of the Product: carbohydrates, proteins, dietary fiber, B vitamins, iron, magnesium, potassium, phosphorus.

Main Beneficial Properties of the Product: source of energy, support for intestinal function, supply of B vitamins to the body, strengthening of the skeletal system, support for hematopoiesis.

Beneficial for diseases: iron deficiency anemia (D50), hypomagnesemia (E83.4), hypokalemia (E87.6), asthenic syndrome (R53), underweight (E44).

Contraindicated for diseases: celiac disease (K90.0), wheat allergy (T78.1), obesity (E66), gout (M10), chronic renal failure (N18).

Culinary Application: base for curry dishes, served with meat and fish sauces, used in spicy soups, combined with vegetables and herbs, served with coconut curry.

Forms and Processing Products: dried noodles.

Geography of Use and Dietary Traditions

Khanom jeen (ขนมจีน) is a traditional noodle widely spread in central and southern Thailand. Unlike ordinary types of noodles, it is most often served not just in soup, but with thick sauces and spicy pastes. Classic dishes include noodles with fish sauce nam ya, green curry in coconut milk, as well as spicy sauces based on chicken and seafood. The noodles are served with fresh vegetables, herbs, and pickled additions, making it a complete dish combining carbohydrates, vitamins, and plant fibers. In Thai culinary traditions, khanom jeen is used in street food, family celebrations, and everyday meals. Similar dishes are found in Cambodia (nom ban chok) and Laos. Today, the product retains its status as an authentic element of Thai gastronomy and is increasingly found outside Southeast Asia.

Toxicity and Food Safety

The product is safe for regular consumption. Contains gluten, therefore contraindicated for celiac disease and wheat allergy. Contains no artificial additives or colorings.

Product Composition: wheat flour, water, salt

Recipes with "Thai Noodle for Curry"

Recipe 1. Thai Green Curry with Chicken and Noodles

Ingredients: Thai Noodle for Curry — 200 g, chicken breast — 300 g, green curry paste — 2 tbsp, coconut milk — 400 ml, Thai eggplants — 150 g, kaffir lime leaves — 3 pcs, fish sauce — 2 tbsp, palm sugar — 1 tsp, Thai basil — 1 bunch.

Cooking Instructions: Chop the chicken and fry with curry paste, add coconut milk, eggplants, lime leaves, and seasonings. Boil the noodles, serve with curry and fresh basil.

Recipe 2. Indian Fish Curry with Noodles

Ingredients: Thai Noodle for Curry — 200 g, white fish fillet — 300 g, masala paste — 2 tbsp, tomatoes — 200 g, coconut milk — 250 ml, mustard seeds — 1 tsp, ground coriander — 1 tsp, turmeric — 0.5 tsp, lemon — 1 pc, vegetable oil — 2 tbsp, salt — to taste.

Cooking Instructions: Marinate the fish in lemon juice and spices, fry, then prepare a sauce from tomatoes and masala, add coconut milk. Serve with noodles.

Recipe 3. Sri Lankan Shrimp Curry with Noodles

Ingredients: Thai Noodle for Curry — 200 g, peeled shrimp — 300 g, coconut milk — 300 ml, onion — 1 pc, garlic — 3 cloves, ginger — 20 g, curry powder — 1 tbsp, fresh curry leaves — 5-6 pcs, chili — 1 pc, vegetable oil — 2 tbsp, salt — to taste.

Cooking Instructions: Fry onion, garlic, ginger, and chili, add curry leaves and curry powder, then shrimp. Pour in coconut milk, simmer for 5 minutes. Serve with noodles.

Recipe 4. Japanese Curry with Beef and Noodles

Ingredients: Thai Noodle for Curry — 200 g, beef — 300 g, potatoes — 2 pcs, carrot — 1 pc, onion — 1 pc, Japanese curry roux — 100 g, soy sauce — 1 tbsp, vegetable oil — 2 tbsp, water — 500 ml.

Cooking Instructions: Fry meat with vegetables, pour in water, cook until tender. Add curry roux and soy sauce, stir until thickened. Serve with noodles.

Recipe 5. Ethiopian Vegetable Curry with Noodles (Berbere)

Ingredients: Thai Noodle for Curry — 200 g, eggplant — 1 pc, zucchini — 1 pc, boiled chickpeas — 200 g, tomatoes — 2 pcs, onion — 1 pc, garlic — 3 cloves, berbere spice — 1 tbsp, vegetable oil — 3 tbsp, salt — to taste.

Cooking Instructions: Fry onion and garlic with berbere, add vegetables and chickpeas, simmer for 15 minutes. Add tomatoes, bring to a thick sauce consistency. Serve with noodles.

Recipe 6. Caribbean Goat Curry with Noodles

Ingredients: Thai Noodle for Curry — 200 g, goat meat — 400 g, onion — 2 pcs, garlic — 4 cloves, ginger — 20 g, green bell pepper — 1 pc, Jamaican curry powder — 1.5 tbsp, coconut milk — 300 ml, lime juice — 2 tbsp, vegetable oil — 2 tbsp, salt — to taste.

Cooking Instructions: Marinate the meat in spices and lime juice, fry with onion and garlic, add pepper, ginger, coconut milk. Simmer until tender. Serve with noodles.