Check out this flavor packed stir friend tuna comes together in just over 20 minutes
Semi-Homemade Southern Thai Curry Paste
- ½ tsp black peppercorns
- 1 ½ inch turmeric root, sliced (or 1 teaspoon of ground turmeric)
- 3 Tbsp red curry paste
- 1 tsp fermented shrimp paste (gapi)
Hot Thai Tuna
- 2 cans tuna, no salt added, 260g total drained weight
- 2-3 Tbsp neutral oil
- 1 stalk lemongrass, bottom half only, thinly sliced
- 3-4 makrut lime leaves, thick stems removed, thinly julienned
- 1 Tbsp palm sugar, finely chopped
- Coconut aminos, to taste
- Chopped cilantro garnish, optional
- Red and green chilies for garnish, optional ( for color without the heat, use bell pepper)
Make the curry paste:
- Grind the black peppercorns in a mortar until fine. Add the turmeric and grind into a fine paste. Add red curry paste and shrimp paste and pound to mix.
Make the stir fry:
- If your tuna was packed in water, add 3 Tbsp of oil to a wok. If the tuna was packed in oil, you can reduce the amount you add to 2 Tbsp. Add the curry paste, turmeric and black pepper in a wok and saute for 2 mins over medium heat until aromatic.
- Add the palm sugar and stir until dissolved.
- If it looks a little dry, you can add a small splash of water to loosen the paste so it will mix more easily with the tuna, then add the tuna and mix well until the curry paste is evenly distributed. Keep stirring until the tuna is dry and crumbly.
- Add the lemongrass, lime leaves, and chilies if using them; toss just to mix and turn off the heat.
- Taste and add coconut aminos as needed. It's important to taste before adding coconut aminos because some curry pastes are already quite salty to start. Toss in cilantro if you wish, and serve.
This is an adapted recipe created by Hot Thai Kitchen. Click here to view the original recipe.
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