Seared ahi tuna with coconut curry

Easy Thai-Style Curry
By Andrew Zimmern

A taste of the tropics in the Minnesota winter is always welcome at my house. This
Thai-style dish is so easy to throw together for a weeknight meal, but also works as a
stunning entrée for your next dinner party. It has all the hot, sour, salty, sweet flavors
you crave in Thai cuisine, and yet it’s totally approachable for kids. Use the freshest tuna
you can find, it’ll pay off in the end.

Ingredient List

  • 2 pounds of the fresh ahi tuna
  • 2 tablespoons peanut oil
  • 1/4 cup mirin
  • 3 smashed garlic cloves
  • 1/4 cup julienned fresh ginger
  • 2 dried red chiles
  • 1 teaspoon Thai green curry paste (Thai Kitchens brand is fine)
  • 1/4 cup coconut milk
  • 10 basil leaves
  • 3 tablespoons sliced shallots
  • 1/2 cup julienned carrots
  • 1 teaspoon fish sauce
  • 1 tablespoon lime juice
  • Mint and cilantro for garnish

Instructions

Total Time: 30 min
Servings: about 6

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.

Photograph by Madeleine Hill.

Note: Many health care providers recommend that pregnant women and young children avoid raw fish due to mercury levels. Please be sure to talk with your provider if you have any questions or concerns.

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