Pasta Vermicelli with Tuna Sauce Today, the batter uses canned tuna instead of fish meat in coconut milk. Let me tell you that it’s very convenient and delicious. Let me tell you that after trying canned tuna, it’s good, useful, and convenient.
- Tuna Sandwiches in Brine Sealect Tuna
- 3 + ½ cup coconut milk
- 2-3 tbsp red curry paste (3 tbsp if you like it a little hot)
- 3 tbsp finely pounded cardamom
- 2 tbsp boiled fermented fish sauce
- 3 tbsp fish sauce
- ½ tbsp salt
- ½ tablespoon sugar
- 150 grams of fish balls or as you like
- 300 grams of spaghetti
- Fresh vegetables, pickled vegetables such as long beans, pickled cabbage, as much or as little as you like.
How to make Pasta in Tuna Curry Sauce
Boil the spaghetti until soft. It is recommended that it should be boiled for 20-25 minutes in order to have a texture similar to Kanom Jeen Nam. When the noodles are cooked, set aside in cold water for 1-2 minutes, then drain and set aside.
Start making Tuna Curry Sauce by removing as much water from the tuna as possible Today, I used from SEALECT tuna, tuna sandwich in brine recipe. Pound the tuna in a mortar to make the tuna more fine and fluffy.
Set up the pot to start making the potion. Start by bringing some coconut milk to boil until it starts to boil. Reduce the heat to medium and simmer until it breaks. Add red curry paste and stir together. If it dries gradually You can add coconut milk. After it fits well and breaks, it’s beautiful. put tuna and Krachai down After that, keep stirring until it starts to dry.
This will turn into a pot. Or you can use the same pan. Add all remaining coconut milk to it. Simmer until combined. Season with sugar, salt, fish sauce and fermented fish sauce. Stir well. When boiling, taste as you like.
After that, add the fish balls. wait to boil again You can take it down from the oven.
It’s done. Pasta in Tuna Curry Sauce. You can see that it’s very easy and delicious too.