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Author Notes: I grew up in Hawaii eating traditional poke (pronounced POH-keh) made with fresh ahi tuna, soy sauce, ginger, lime, toasted sesame seed oil and maybe a little seaweed. Nowadays You can find a wide variety of poke everywhere in Hawaii, including the grocery store. Poke is a blank canvas that can be married with all sorts of flavors. This is my version of a Thai-influenced poke that uses Thai red curry paste, Thai fish sauce and a little bit of coconut milk. Serve with toasted bread, corn chips or Hawaiian-style with One-Ton chips. —Kim at Something New For Dinner
Serves 8 - 10
- 1/3 cup shallot, finely chopped
- 1 tablespoon Thai red curry paste
- 1/2 cup coconut milk (not lite)
- 5 tablespoons Thai fish sauce
- 1 tablespoon brown sugar or palm sugar
- 5 tablespoons lime juice
- 5 green onions, sliced
- 1 Red Thai bird's eye chile, seeded and thinly sliced
- 1/2 teaspoon kosher salt
- 1 pound ahi tuna, cut into 1" pieces
- 2 grapefruits, peeled and pith removed and chopped into 1" pieces
- 1 avocado, peeled and cubed
- 2 limes, cut Thai style
- 2 tablespoons roasted peanuts, chopped
- 1 handful cilantro, chopped
- Make the sauce by combining the first 9 ingredients. Stir to combine. Taste and adjust flavors to your preference.
- Add the ahi, grapefruit and avocado to the sauce and gently toss to combine. Cover and refrigerate until ready to serve.
- When you are ready to serve, gently lift the poke out of the sauce and place it in a small serving bowl. Discard the residual sauce. Garnish with a few leaves of cilantro, lime and chopped peanuts.
- Serve with One-Ton chips, tortilla chips or toasted baguette slices.
- This recipe was entered in the contest for Your Best Recipe for the Shore