Kanom Jin Nam Ya (Red curry with Tuna can)

Sawasdee ka, Today, I am so happy. I found Thai food lovers around the world visiting my blog. I would like you to know your visiting mean very much to me. It encourage me start writing again. I encourage you start cooking Thai food in your own kitchen for your love one. I would love telling you how I cook Thai food in California. You will find out  cooking Thai food very easy as 1-2-3.Thank you for visiting. I would love hearing your comment as well. Today, my recipe will be Kanom Jin Nam ya ( Kanom jeen nam ya or Nam ya pla tuna). Let's start it now!

Ingredients: For Nam Ya or Curry sauce

1 can (19fl.oz/560 ml.) coconut milk (Mae-Ploy brand preferred)

6 tablespoons kanom jin curry paste can or 2 can size 4 oz/114 g (Mae sri brand preferred)

4 cans solid tuna in water. (28 oz/792 g)(kirkland  brand preferred)

¼ cup (2fl.oz/60 ml.)Thai fish sauce (Nam Pla)

A touch of salt

1-2 tablespoons palm sugar

1 tablespoon shrimp paste (ka-pee), optional

4 fresh kaffir lime leaves (Bai Makrut) torn

1 cup chicken broth or water

20 Fish balls or more(optional)7-8 Fresh green chilies (optional)

8 hard boiled eggs (optional)
1 cucumber, peel, quarter sliced 
1 handful of basil leaves
1 handful of mint basil
1 package of sour mustard (pak gard dong)
1 head of cabbage

For Rice Noodles (Sen Kanom Jin):

• 2 packages of fine rice vermicelli; prepare as instruction on the package. Set aside. see also my recent post how to preparation of Sen Kanom Jin (Jeen)

For Condiment Vegetables preparation:

• Fresh mint basil (bai mang luk), fresh basil leave , fresh bean sprouts, fresh cucumber, a thin slice of fresh green beans, a slice of sour mustard (pak gard dong) and a thin slice of cabbage. Place in serving tray, set aside.

For Curry Sauce:

• Add tuna in a blended machine, add curry paste, blend it together until smooth.

• Pour one cup of coconut milk into a deep saucepan over low heat to boiling. Stir constantly until coconut milk separate fat. 

• Add a curry paste mixture and sauté until fragrant. Add Thai fish sauce, salt, kapee (shrimp paste) and palm sugar, mix it well together. Then add the remaining coconut milk and a cup of water. Let it boils.  Added a fish balls (optional). Then simmer for 15-20 minutes. Turn the heat off.

• Pour the curry sauce on top of steam rice noodles with a little bit of all kind of fresh vegetable and a hard boiling egg on the side.

Time cooking : 40-50 minutes

Serve: 4-8

Cooking Tips:

•  You may substitute Tuna can with white fish fillet such as Tilapia, Catfish or boiled white meat chicken chopped

•  For my own recipe I add more fresh Thai green chilies for extra spicy. I blended with curry paste. I also added the whole chilies in the curry pot