HOT THAI TUNA! Stir Fried Tuna in Red Curry

Method7 steps · about 25 min

1. 1

   Step 1: Grind the black peppercorns (½ tsp) in a mortar until fine. Add the turmeric (1 piece) and grind into a fine paste. Add red curry paste (3 Tbsp) and shrimp paste and pound to mix.

   Uses ½ tsp black peppercorns · 1 piece fresh turmeric · 3 Tbsp red curry paste · 1 tsp fermented shrimp paste (gapi)

2. 2

   Step 2: Add 3 tbsp oil to the wok for water-packed tuna, or 2 tbsp for oil-packed tuna. Add the turmeric-pepper curry paste made in step 1 and saute over medium heat for 2 minutes until aromatic.

   Fry tuna curry paste · 2 minUses 2–3 tbsp neutral oil · ground black pepper and turmeric mixed with red curry and shrimp paste

3. 3

   Step 3: Add the palm sugar (1 Tbsp) and stir until dissolved.

   Uses 1 Tbsp palm sugar (finely chopped) · paste sauteed two minutes in oil until aromatic

4. 4

   Step 4: 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 (260 g), then add the tuna and mix well until the curry paste is evenly distributed. Keep stirring until the tuna is dry and crumbly.

   Uses 260 g canned tuna · a small splash of water if paste is dry · fried curry paste with palm sugar dissolved

5. 5

   Step 5: Add the lemongrass (1 stalk), lime leaves, and chilies if using them; toss just to mix and turn off the heat.

   Uses 1 stalk lemongrass · 3–4 makrut lime leaves · Red and green chilies for garnish (optional (see note**)) · drained canned tuna stirred through paste until dry and crumbly

6. 6

   Step 6: Taste and add fish sauce (to taste) as needed. It's important to taste before adding fish sauce because some curry pastes are already quite salty to start.

   Uses Fish sauce (to taste) · tuna tossed with lemongrass, makrut leaves and optional fresh chillies

7. 7

   Step 7: Toss in the optional chopped cilantro and serve with cooked jasmine rice or congee if desired.

   Uses Chopped cilantro garnish (optional) · Jasmine rice or congee for serving (or see above for other suggestions) · herbed tuna adjusted off heat with fish sauce as needed