Thai-Style Tuna Curry
Andrew Zimmern
2 pounds of the fresh ahi tuna
2 tablespoons peanut oil
¼ cup mirin
3 smashed garlic cloves
¼ cup julienned fresh ginger
2 dried red chiles
1 teaspoon Thai green curry paste (Thai Kitchens brand is fine)
¼ cup coconut milk
10 basil leaves
3 tablespoons sliced shallots
½ cup julienned carrots
1 teaspoon fish sauce
1 tablespoon lime juice
Mint and cilantro for garnish
Cut tuna into roughly 2-inch square “cubes.” Season with sesame seeds and sea salt.
Place a wok over high heat, let pan get hot and add one tablespoon of the peanut oil. When smoking brown the tuna on 4 sides, about 1 minute per side (tuna should be rare). Reserve.
Wipe out the pan and add the tablespoon of oil. When smoking add the garlic, ginger, chiles and curry paste. Swirl and add the shallots, carrots, basil. Swirl and add the mirin and coconut milk. Simmer to a sauce consistency, about 5-8 minutes. Season with the fish sauce and lime.
Serve the sauce under the tuna, garnishing with julienne mint and cilantro.
Serves 6
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