Curry Tuna Spaghetti (Khanom-Jeen-Nam-Ya)
1 tin Tuna (Drain)
100 gram Spaghetti
50 gram Courgette -Spiralized or Julienne cut
50 gram Greenbean-cooked
20 gram Finger roots-blended to a rough paste
150 ml 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 chili-sliced (optional)
-Cook the spaghetti according to an instruction on the package.
-Cook the green bean at your preference method.
-Put the oil in a small saucepan then add the red curry paste and finger roots paste. Gently fry until the paste infused.
-In goes the Thai coconut milk, bring it to boil. Simmer for 5 minutes.
-Add the sugar, soy sauce, lemon juice, tuna, and salt. Fold gently and simmer for further 5 minutes.
-Put the cooked spaghetti and courgette in the sauce, squeeze the lime juice, and transfer into the serving plate.
-Garnish with sliced red chili, coriander, and serve with green beans or vegetables of your choice.
– 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 inspired by an authentic “Khanom-Jeen -Nam-Ya” AKA the hand squeeze rice noodles with Fish Curry sauce. However, I couldn’t find any hand squeeze rice noodles. Hence, I use spaghetti which has very much similar shape instead.
-Feeling pasta like? Click here for other Pasta recipes with Thai twist.