Khanom chin curries tend to be fish-based (although they’re not always), so I’ve taken the liberty of using tinned jackfruit (either in water or brine), which makes an excellent substitute
Photograph: Louise Hagger/The Guardian. Food Styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photo assistant and retouching: Sophie BronzePhotograph: Louise Hagger/The Guardian. Food Styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photo assistant and retouching: Sophie Bronzeyou can pull up a plastic stool to a table resplendent with the finest herbs, pickles and fresh fruit Thailand has to offer.
Next, make the pickle. Put the sliced cucumber in a small serving bowl, add the rice-wine vinegar and a quarter-teaspoon of salt, and mix well. Put all the herbs on a small plate and keep that alongside the cucumber. Drain the jackfruit and put it in a large bowl. With clean hands, pull it apart into individual fibres, which should take about five minutes.
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