Great lunch. Truly worthily of the efforts, and the dishes. Spectacular!
This is our new version of Zucchini Spaghetti in a Thai red curry. We found new improved recipe for the Thai red curry paste and because of the excitement forget to put all the ingredients which usually goes to this recipe. Nevertheless it was great. Different and more complex version you can read here: Zucchini Spaghetti with Scallops in a Thai red curry!
First prepare sweet carrots and then zucchini spaghetti and at the end fry tuna steak.
Sweet carrots preparation
250 g sweet red carrots
2 tbsp. butter
1 tsp. muscovado sugar
pinch of salt
1/3 cup water
Slice the carrots into halts or quarters. Blanche them in boiling salty water for 3 minutes. Put them in a sauté pan with the butter, salt, sugar, and water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze.
Zucchini Spaghetti preparation
500 g zucchini (cut with a mandolin in a spaghetti strips)
splash olive oil
salt and pepper
Heat olive oil in a wok over moderate heat, add zucchini strips to the wok and sauté, tossing gently for about 1 minutes. Season with salt & pepper and immediately remove from heat, but keep them warm.
Thai red curry preparation
1/2 can coconut cream
2 tbsp. Thai red curry paste
Add 1/2 cup coconut creme into a wok over high heat, bring to boil, and cook for 2 minutes. Reduce to medium heat and add Thai red curry paste and cook stirring frequently for another 2 minutes.
Cover Zuchini Spaghetti with a Thai red curry mixture just before serving.
Tuna steak preparation
350 g tuna steak
salt and pepper
Heat the large frying, heavy bottom pan, when hot, add olive oil and fry tuna stakes, 7 minutes on each side. So that they stay nice and moist and little red inside.
Assembly and enjoy!