Southern Thai yellow curry with tuna


Serves: 4

Prep time: 45 minutes

Difficulty: Pretty Easy


Kanom Jeen rice noodles to the South is what sticky rice is to the North of Thailand; found in every home, street stalls, fresh markets and road-side shacks. A bowl of curry is never without its rice noodles; it’s the ultimate fast food. This recipe was inspired by my latest visit to Trang province but with a slight tweak using canned tuna (for convenience). My mentor, Auntie Jitt, makes her own curry paste, which she and I both agree, is the best way to go with every curry dish.



Tools: Pestle And Mortar, Food processor


Ingredients

Yellow curry paste
Makes 640 grams (or 10 portions)
100 grams lesser galangal
100 g galangal
20 g garlic, peeled
1oo g bird’s eyes chillies
100 g dried chillies
40 g crushed black pepper
100 g shrimp paste
50 g lemongrass, roughly chopped
12 teaspoons turmeric powder

Yellow curry 
40 g fish balls (cooked, frozen ones available from most Asian supermarkets, leave out if unavailable)
64 g yellow curry paste (or 1 portion)
250 ml coconut milk
2 cans tuna chunks in brine

To serve
Cooked vermicelli rice noodles (1 portion per person)
2 boiled eggs, halved
A handful of shredded iceberg lettuce
A handful of mint
A handful of Thai holy basil (or Italian ones)
A handful of pickled mustard green (available from Asian supermarkets)
Any other cooked green vegetables of your choice

Method

Yellow curry paste

  • Mix all ingredients in pestle and mortar for 45 minutes until smooth (or cheat at use food processor).
  • Will last in refrigerator for 4-6 weeks, and up to 6 months in the freezer.

Yellow curry

  1. Heat curry paste with a small amount of coconut milk for about 1-2 minutes.
  2. Add the rest of the coconut milk and mix thoroughly.
  3. Add tuna chunks and fish balls and cook for a few minutes until warmed through.
  4. Served hot with Kanom Jeen noodles and fresh vegetables.


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