CURRY TUNA SPAGHETTI (KHANOM-JEEN-NAM-YA)
CURRY TUNA SPAGHETTI (KHANOM-JEEN-NAM-YA)
Curry Tuna Spaghetti (Khanom-Jeen-Nam-Ya)
Serve: 1-2
Ingredients:
1 tin Tuna (drained)
100 gram Spaghetti
50 gram Courgette – spiralized or Julienne cut
50 gram Greenbeans – cooked
20 gram Finger roots – blended to a rough paste
150ml Thai coconut milk
2 teaspoon Red curry paste
1 teaspoon Brown sugar
1 teaspoon Soy sauce
1 teaspoon Lime juice
1 pinch Salt
1 tablespoon Vegetable oil
1 Red chilli – sliced (optional)
1 teaspoon Coriander (optional)
Method
-Cook the spaghetti according to the instructions on the package.
-Cook the greenbeans with your preferred method.
-Put the oil in a small saucepan then add the red curry paste and finger roots paste. Gently fry until the paste is infused.
-In goes the Thai coconut milk, bring it to a boil. Simmer for 5 minutes.
-Add the sugar, soy sauce, lime juice, tuna and salt. Fold gently and simmer for a further 5 minutes.
-Put in the cooked spaghetti and courgette in the sauce, squeeze the lime juice, and transfer onto a serving plate.
-Garnish with sliced red chili, coriander and serve with green beans or vegetables of your choice.
Tip:
– Can’t find the finger roots? Replace it with a very young and small amount of ginger. Peel and blend until it becomes a smooth paste.
-This recipe is inspired by an authentic “Khanom-Jeen -Nam-Ya” AKA the hand squeezed rice noodles with Fish Curry sauce. However, I couldn’t find any hand squeezed rice noodles. Hence, I used spaghetti which has a much similar shape instead.
-Feeling pasta like? Click here for other Pasta recipes with Thai twist.
