This is a new interpretation on Thai's kanom jeen namya by making it easier to make overseas. Still taste like the original version, with much less effort. Enjoy! 💗💗💗
These are fingerroots. Sometimes are mistaken for lesser galangal. They're not the same. In Thai we call it Gra-shy. If u cant find these u can use young Chinese ginger.
The fingerroots are very good for you, if u have gassy tummy. It's also popular in Thailand, to have it as a cold cure. (It clears ur nasal). Shred the roots.
Prepare ur stuffs
Mash the finger roots a several times to release the aroma oil inside.
Put 1/2 the curry paste and finger root in a blender. In my case a container.
Add the tuna
Add a bit of coconut in the pot.
Add the rest of the curry paste
Stir until boil. Reduce the heat to med.
Add the bzz! Mixture
Keep stiring and adding mor coconut milk
Add 200 ml water
Serve with kanom jeen or rice vermicily and veg. Thai cuisine is all about balance. U need veggy in most dishes.
Put the rest in airtight containers. Keep it in the fridge. It could last 3-4 days. Share and enjoy! 💗💗💗
- 2.0 Cans of tuna in spring water
- 100.0g Fingerroot (rhizome)
- 650.0g Coconut milk
- 200.0g Red curry paste
- 1.0Tbsp Chilli paste
- Kanom jeen or rice vermicelli