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Ingredients

• 4 x bergamot leaves
• 2 stalk lemon grass, sliced
• 1 tsp cumin seed, toasted and grnd (5mL)
• 2 tsp coriander seed, grnd (10mL)
• 4 whl green chiles, seeded and minced
• 1/2 c. cilantro leaves, minced (125mL)
• 1/2 c. shallot, chopped (125mL)
• 1 Tbsp. garlic, minced (15mL)
• 1 tsp black peppercorns, crushed (5mL)
• 1 tsp turmeric (5mL)
• 2 Tbsp. peanut oil (30mL)
• 4 x curry leaves
•     Green Curry Sauce
• 1 x shallot, minced
• 1 clv garlic, minced
• 3 Tbsp. green curry paste (45mL)
• 1 x 13.4 ounce can coconut lowfat milk, stirred till smooth (398mL)
• 3/4 c. chicken stock (187.5mL)
• 1 x lime, juiced
• 1 tsp Thai fish sauce (5mL)
• 3/4 c. organic cherry tomatoes (187.5mL)
• 4 Tbsp. extra virgin olive oil (60mL)
• 1/2 c. Thai basil, minced (125mL)
•     Grilled Tuna Steaks
• 6 x Torpedo onions, peeled
• 1 Tbsp. extra virgin olive oil (15mL)
• 1 Tbsp. unsalted butter (15mL)
• 1 x bay leaf
•     salt
•     freshly grnd black pepper
• 4 x baby bok choi
• 3 Tbsp. butter (45mL)
• 1 Tbsp. lemon juice (15mL)
• 1 x recipe Thai Green Curry Sauce
• 2 x tuna steaks, 4 to 6 ounces each (120-180g each)

Description

Place All Ingredients In A Food Processor And Pulse To Combine. Use Immediately Or Possibly Store In An Airtight Container In The Refrigerator For Up To 3 Weeks. Makes 1 1/2 C.…

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