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Thai Kanom Jean Nomya (AKA: Sommai's Thai Tuna Curry): Submitted by: Vickie | Date Added: 10 Nov 2017
Listed in: International / Thai Ingredients

2-3 cans of coconut milk
1/2 can water
2-3 T red curry paste (Mae Ploy)
chili pepper, chopped
Rhizome root, chopped & mottled
1 can tuna in water, drained well
4-5 shallots, sliced
1 t sugar
1/2-1 t salt
scallions, chopped

Cooking Instructions

1. In medium pot, heat coconut milk and water; Add Rhizome root, red curry paste & chili pepper. Simmer 20 minutes.
2. In separate pan, saute sliced shallots in a little oil. Add tuna, sugar & salt and heat. Add mixture to coconut mix and simmer.
3. Serve with cooked vermicelli or rice threads. Garnish with chopped scallion.

(Cook's note: This is another Thai recipe from my dear friend Sommai. I've known her for what seems forever and have eaten a lot of her Thai food. In 25+ years, this was the first time I have ever heard tasted such a thing, much less ever heard her ever talk about tuna curry. And when I say tuna, I'm talking about tuna out of a can! She just made me some more for us to give to my son-in-law because Dale & I ate all of the first batch and she knows Tim likes her spicy stuff. As always, a Sommai dish does not always comes with exact measured ingredients, but this is your starting point. She just orally gave me the recipe and I haven't made this yet, but I will tweek it as needed and update this on my site. This makes a lot, so you probably won't use the whole batch at once. Refrigerate any leftovers.)

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