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| Thai Herbal Tuna Curry (Kanom Jeen Nam Yaah) |
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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 kabic or shrimp paste |
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| 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
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| 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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