kanom jin nam ya
Serve with a selection of vegetables
Chopped grean beans (uncooked or cooked quickly)
Sliced Chinese leaf
Garnished with basil and hot pepers
Dried mild peppers 6 medium peppers
Shallots 8 bulbs
Lemon grass 3 stems
Chinese ginger 3 stems
Galangal 3 slices
Camphor leaf, 4 or 5 leaves
Water to cover cooking vegetables, no more.
Coconut milk cream 3 tablespoons
Tuna 1 small tin in brine for two people.
Soak the dried peppers until soft and remove the seeds.
Simmer the dried peppers,Â Shallots, Lemon Grass, Garlic, Camphor leaf, Galangal, Chinese Ginger, just covering with water, until soft then drain but keep the liquid for later.
Place the peppers and ginger etc in the blender and blend into a paste
Simmer coconut cream from the top gently to reduce it, Stir it regularly to stop it burning.
Just a gentle heat, for about 20 minutes until it becomes oily, then mix in the pepper paste.
Continue to cook over a gentle heat and stir regularly for about 10 minutes
I used a small tin of tuna in brine today - drain the fish first then add to the sauce.
Continue to simmer gently - and to stir, for 3 or 4 minutes
Add some of the liquid from the cooked peppers and ginger, until you have the consistency of sauce that you want.
Add a drop of fish sauce and salt to taste.
Add a little sugar for a Thai taste, as you like.
Simmer for five minutes and it is ready to serve