Pan-seared tuna with green curry sauce (Plah tu-nah laht gaeng kiow wahn) from Quick & Easy Thai: 70 Everyday Recipes (page 88) by Nancie McDermott

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wcassity on December 23, 2017

    We loved this. Used two tuna steaks to feed four. I added green beans to the sauce. Elegant on the plate.

  • Gio on May 04, 2016

    Pg. 88. Great recipe that we loved at first bite. I had to rely on the kind of fish I get from our CSF which this week was Flounder. Since I wanted Thai food I used the Flounder instead of Tuna and although the substitution was rather mismatched the outcome was delicious. The tangy funky sauce was perfect with the mild fish yet didn't overpower at all. I'll definitely make this recipe again with other fish and probably add a few potatoes and/or peas as suggested in the recipe intro.

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