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How to make thai tuna curry (kanomjeen namya tuna) 🐟🐟🐟

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! 💗💗💗

69
STEPS
INGREDIENTS
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.

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.

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

Prepare ur stuffs

Mash the finger roots a several times to release the aroma oil inside.

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.

Put 1/2 the curry paste and finger root in a blender. In my case a container.

Bzzzzz away

Bzzzzz away

Until smooth

Until smooth

Add the tuna

Add the tuna

Bzzzzz!

Bzzzzz!

Add a bit of coconut in the pot.

Add a bit of coconut in the pot.

Add the rest of the curry paste

Add the rest of the curry paste

Stir until boil. Reduce the heat to med.

Stir until boil. Reduce the heat to med.

Add the bzz! Mixture

Add the bzz! Mixture

Keep stiring and adding mor coconut milk

Keep stiring and adding mor coconut milk

Add 200 ml water

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! \ud83d\udc97\ud83d\udc97\ud83d\udc97

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
  • Water