Thai Food Tonight
Thai Food Tonight
Thai Herbal Tuna Curry (Kanom Jeen Nam Yaah)

Ingredients for Red Curry Paste
1/2 cup of cilantro cut up
1/2 cup fresh Lemon Grass cut up
2 cups Kra Chai Roots cut up
½ cup  of sliced Shallots
½ cup of chopped up Garlic
5 dried new Mexico chili peppers
½ cup of sliced red Jalapeno chili peppers.
1 teaspoon of sliced  Kaffir lime peel. (Or use 2 tablespoons of lime peel )
5-6 Kaffir lime leaves
½  cup Galanga
2 teaspoon white pepper corn
1 teaspoon salt
1/2 teaspoon of "kapi" or shrimp paste
Tuna Curry
Ingredients for Tuna Curry
10 cups water (use water drained from boiled vegetables)
4 tbsp home made Red curry paste
6 cans chunk light Tuna in the water
1/4 cup fish sauce
1 can 13.5 oz of coconut milk (or 2 cups of plain and sugarless Soy Milk)
4 cups fresh bean sprouts for garnish
1 cup sweet basil for garnish
Preparation of noodles

Boil 1 package of rice vermicelli noodles in a large pot of water over high heat for about 10 minutes

Stir from time to time
Drain water
Put noodles in a bowl of cold water
Use the noodles and create noodle paddies out of them
Arrange them on a serving plate
 In the blender Add one cup of water
Preparation of fresh red curry paste (from scratch)
In a bowl, cut up the following: lemon grass, lemon grass, kra chai root, shallots, garlic,Mexico chili peppers ,red Jalapeno chili peppers, Kaffir lime peel (or lime peel), Galanga and Kaffir lime leaves
Bring a pot of water to a boil
Dump in the freshly cut up vegetables and boil for about 5 minutes or till all the vegetables are soft
Meanwhile, in a motar (or blender) smash pepper corns , salt and shrimp paste together
When the boiling vegetables are cooked and soft, drain out the water (but save the boiled water for later)
pour vegetables into the mortar (or blender )a little at a time and smash everything till it becomes a fine paste
Preparation of Tuna Curry
In a large pot put the boiled water (from the herbal vegetable mixture that you saved)
Add 4 heaping tablespoons of your freshly made curry paste
Add 6 cans of tuna
Add fish sauce
Add 3/4 can of coconut milk
Stir well and cover.
Bring everything to a boil on medium high heat. Stir occasionally
Turn the heat down to low and simmer for about an hour
Then add in the remaining coconut milk
Stir
Turn the heat off
Pour Tuna Curry over noodles and serve with fresh bean sprouts and Sweet Basil leaves
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