Saturday, 29 January 2011

Noodles and Trifle







Thai Yellow Curry with Tuna and Fish balls

2 canned tuna in oil. drained
10 pcs fish balls, quartered
2 tbsp Thai Yellow curry paste
2 stalks lemon grass
250ml coconut milk
300ml water
brown sugar or palm sugar
fish sauce
lime juice


Flat Rice noodles, the kind you use to make Phad Thai

Garnishings:
Cucumber, julienned
Large onions, thinly sliced
Fresh pineapple, diced
Crispy fried shallots
Fresh mint, chopped (optional)





In a large pot, add in the coconut milk, water, curry paste and lemon grass and let it simmer for about 10 minutes.
Add in fish balls and tuna into the gravy. Leave to simmer for another 5 minutes
Season to taste.

Meanwhile, place the rice noodles in a bowl and cover with hot water. Set aside.while you prepare the remaining ingredients. Once the noodles are soften, drain the water and set them aside.

To serve, pour the gravy over the noodles in serving bowls.
Garnish with cucumber, sliced onion, pineapple, fried shallots and mint leaves.









And, for a super-easy dessert, I made Raspberry Trifle with creme fraiche....




Using store bought slab of swiss-roll.