Chiang Mai Tuna Curry Noodles

清迈金枪鱼咖喱面

Chiang Mai Mee Kari Dengan Tuna

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Ingredient:

1 x 180g can TC BOY Solid White Meat Tuna in spring water, drained

2 pcs crunchy fried egg noodle

1 tablespoon red thai curry paste

½ teaspoon Hung Lay curry paste

1 teaspoon yellow curry powder(Phong Karee)

1 cup coconut milk

½ cup chicken stock

1 tablespoon fish sauce

1 teaspoon sugar

2 brunched coriander leaves

3 tablespoons salted vegetable, chopped

½ pc lime

1 tablespoon spring onion, chopped

Others cooking oil

１罐１８0公克TC BOY水浸白肉金枪鱼块，去水

２块鸡蛋炸面

１汤匙泰式红咖喱酱

¼ 茶匙红莱（Hung Lay）咖喱粉

１茶匙黄咖喱粉

１杯椰奶

半杯鸡高汤

１汤匙鱼露

１茶匙糖

２枝芫荌叶末

３汤匙雪里红酸菜末

半粒　桔子

１汤匙青葱花

少许食用油

1 x 180g tinKetulan Besai isi ikan tuna dalam air TC BOY, ditapis

2 keping mee telur(digoreng)

1 sudu besar Pes kari merah thai

¼ sudu kecil serbuk kari Hung Lay

1 sudu kecil serbuk kari kuning (Phong Karee)

1 cawan santan kelapa

½ cawan air rebusan ayam

1 sudu kesar sos ikan

1 sudu kecil gula pasir

2 tangkai daun ketumbar, dicincang halus

3 sudu besar sawi masin, dicincang

½ biji limau

1 sudu besar daun bawang

Lain-lain sedikit minyak masak

Preparation:

1.Heat oil. Saute red thai curry paste, Hung Lay curry powder and yellow curry powder. Add chicken stock, coconut milk, salted vegetables and simmers.

2. On medium flame,add fish sauce,sugar,coriander leaves and mix well.

3. Add TC BOY Tuna and simmer. Place fried egg noodle into a bowl and spoon curry on the noodle. Garnish with spring onion and lime before serving.

1.烧热油，炒泰式红咖喱酱、红莱（Hung Lay）咖喱粉和黄咖喱酱。加入鸡高汤、椰奶和雪里红酸叶末，炖煮。

2.转入中火，加入鱼露、糖和芫荌叶搅均。

3.再加入 TC BOY金枪鱼继续煮，将热腾腾的咖喱汁淋上鸡蛋炸面上，然后洒上葱花、芫荌末和酸菜末，即可食用。

1.Panaskan minyak. Tumis pes kari merah ,kari Hung Lay dan kari kuning. Masukkan air rebusan ayam, santan, sawi masin dan didihkan.

2.Kecilkan api,masukkan sos ikan , gula, daun ketumbar dan kacau.

3.Masukkan Ikan Tuna TC BOY dan didihkan sebentar.

4.Letakkan mee telur yang telah digoreng ke dalam mangkuk dan tuangkan kari ke atas mee. Hiaskan dengan daun bawang dan limau.