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
8 - 10
shallot, finely chopped
Thai red curry paste
coconut milk (not lite)
Thai fish sauce
brown sugar or palm sugar
green onions, sliced
Red Thai bird's eye chile, seeded and thinly sliced
ahi tuna, cut into 1" pieces
grapefruits, peeled and pith removed and chopped into 1" pieces
avocado, peeled and cubed
limes, cut Thai style
roasted peanuts, chopped
In This Recipe
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.