Like many people, I like the flavors found in Thai curry: the spice of chili peppers, the sweetness of coconut milk, the sourness of fish sauce, and the fragrance of lemongrass and galangal. My husband, however, is on a whole other level; if he had full control over our dinner menu, we would probably eat exclusively Southeast Asian cuisine at home. This is the man who, when living on his own as a student, chose his apartment based on its proximity to not one, but FOUR Thai restaurants, to match his frequent cravings for tom yum!
Our first date was at a Thai restaurant in Boston. Our first six months of dating were studded with stops for Pad Thai and Summer Rolls, spicy noodle soups and coconut-milk curries, until one day I had to put my foot down; I was Thai-ed out! Luckily, my protest didn’t last long, and my husband has been able to bring these delicious flavors back to the table.
Fast forward to today, and while we still place orders at our local Thai restaurant, we have become more adventurous in cooking at home with these ingredients. This dish - Seared Tuna with Thai Red Curry, is one of our best. Inspired by the delicious curries we enjoyed in our younger days, beautiful rare tuna sits on top of a flavorful kefir lime & coconut red curry sauce, complimented by a crispy rice noodle cake and a bright, fresh, green salad. Sweet, sour, and balanced by the vinegary dressing, this dish looks intimidating, but came together in twenty minutes. The flavors knocked our socks off, and just maybe, converted me a bit more to the Thai side.