Saturday, 29 January 2011

Rice Noodles with Thai Yellow Curry Tuna and Fish balls


Thai Yellow Curry with Tuna and Fish balls 

2 canned tuna in oil. drained 
10 pcs fish balls, quartered 
2 tbsp Thai Yellow curry paste 
2 stalks lemon grass 
250ml coconut milk 
300ml water 
brown sugar or palm sugar 
fish sauce 
lime juice 

Flat Rice noodles, the kind you use to make Phad Thai 

Cucumber, julienned 
Large onions, thinly sliced 
Fresh pineapple, diced 
Crispy fried shallots 
Fresh mint, chopped (optional) 

In a large pot, add in the coconut milk, water, curry paste and lemon grass and let it simmer for about 10 minutes. 
Add in fish balls and tuna into the gravy. Leave to simmer for another 5 minutes 
Season to taste. 

Meanwhile, place the rice noodles in a bowl and cover with hot water. Set aside.while you prepare the remaining ingredients. Once the noodles are soften, drain the water and set them aside. 

To serve, pour the gravy over the noodles in serving bowls. 
Garnish with cucumber, sliced onion, pineapple, fried shallots and mint leaves.