Wok-seared tuna with beancurd, asparagus and fragrant curry sauce from Spice by Christine Manfield
The success of this dish lies in the cooking. All the ingredients should be prepared ahead and then divided into six portions (or however many serves you are making), before being cooked separately...
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Ingredients
- 1 large red chilli
- 6 snowpeas
- 18 spears thin asparagus
- 3 snake beans
- vegetable oil
- 24 golden shallots
- 125 ml coconut cream
- 4 tablespoons Paramount Curry Paste
- 150 ml Chilli Oil
- 2 tablespoons Fried Shallots
- 6 squares fresh beancurd or tofu
- 1 x 500 g piece yellowfin tuna
- 100 g snowpea leaves
- 200 ml White Chicken Stock
- 150 ml coconut milk
- 50 ml fish sauce
- 25 g palm sugar, shaved
- 2 teaspoons Chilli Jam
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