This vegetarian Thai Curry is perfect for serving over Tuna Steaks.
Add some sautéed Baby Bok Choy and steamed rice.
What a fab light meal.
It’s very simple took 4 pans but what’s the dishwasher for.
I had a disappointment with the green curry paste that I had bought…no guts to it.
So pick your paste well.
The programme that inspired me was Manic Organic.
For 4 people
1 Tuna steak per person (approx 150 gms each)
Sea Salt and freshly ground black pepper
Vege oil
1 tbs Vege Oil (I like Rice bran oil)
2 punnets Cherry tomatoes
2 shallots finely chopped
2-3 tbs Green Curry Paste
1 can coconut cream
½ can Chicken stock
2 tbs Fish Sauce
Juice 1 lime
2 -3 Tbs Thai Basil finely sliced
Baby Bok Choy
Steamed rice
Sauté the tomatoes and shallots in rice bran oil for a few minutes
Add curry paste and mix well and cook for a couple of minutes
Meanwhile in a pot
Place coconut cream, stock, and fish sauce and bring to simmer.
Simmer 5 minutes or so
Add sautéed vege and bring back to boil and
Add lime juice and just before serving
Throw in Basil
While this is cooking cook your rice.
Brush the tuna with a little vege oil ,
Season with salt & pepper,
Sear in a hot pan in a little vege oil to your taste…about 2-3 minutes each side.
Take the baby Bok Choy and pull the leaves off.
Separate stems from leaves and finely slice the stems.
Sauté in a little vege oil for a couple of minutes
Throw in leaves and let them wilt.
Season salt & pepper
To assemble
Serve rice
Place Tuna on top
Pour over curry sauce
Top with wilted Bok Choy.
Divine.
But how to deal with the leftovers
Cook them Biriani style
Biriani is an Indian dish of rice layered with either meat chicken or vegetables.
And each layer lightly covered with a some liquid or stock.
It then is well sealed and basically steams in the oven.
You usually only par cook the rice as it continues to cook in the oven but as this is using leftover cooked rice it seems to be just fine
Into a casserole dish.
Put a couple of tablespoons of the curry sauce in the bottom
Layer with rice
Break up tuna and spread over rice.
Pour over more sauce and some Thai basil leaves.
Cover with remainder of rice and finish off with the curry sauce.
If it looks a little dry just sprinkle a little chicken stock not too much though
Throw a few Thai basil leaves on top
To get the Biriani feel make a circle (cartouche) of oiled parchment paper.
Push down on top of rice this is to keep the steam in.
Into 180 oven about 30 minutes
