Phad Ka-prow Pla Tu-na involves canned tuna in a stir-fry, interesting! This recipe came from a cookbook that I received straight from Bangkok, I’ll tell you that story when I have time in a future post. I’m not sure the recipe quite turned out right, because apparently “1 can” of tuna in Thailand is a different size than a typical American can. After seeing the volume of other ingredients I doubled the tuna and used 2 cans, and I think that is about right as long as you eat the dish with plenty of rice to temper the spiciness. The dish is very quick to make since you’re starting with already cooked meat.
I also had to guess on my own hot pepper ratio, since the original recipe calls for spur chiles, and I wasn’t quite sure what that meant. I used green Thai chiles which (if not the same) at least look very similar to the online pictures of spur chiles, but I also added a couple of dried red chiles for color since I couldn’t find fresh red ones. If you don’t have a high tolerance for spices, you will want to cut down on the amount of chiles in this recipe – it has a good kick to it as written!
Spicy Tuna Basil
2 Tbsp. canola oil
2 dried red chiles, sliced thinly (with seeds for more heat)
2 large garlic cloves, chopped fine
2 cans tuna in water, drained well
2 fresh Thai chiles, chopped fine
2 Tbsp. soy sauce
1 Tbsp. oyster sauce
1 tsp. sugar
1 c. (loosely packed) Thai basil leaves
Heat the canola oil in a non-stick skillet or wok over medium-high heat. Add fresh chiles and garlic and stir fry until lightly browned. Add tuna and stir until mixed well and heated through. Then add fresh chiles, soy sauce, oyster sauce and sugar. Stir for another 1-2 minutes until well-mixed. Take off the heat and add basil leaves (whole or chiffonade, to your preference).
Serve over plain rice, this serves 2 people. The whole cooking process only takes about 5 minutes, so make sure to start your rice cooking ahead of time.
Adapted from: Healthy & Easy Thai Cooking