Ingredients :

100 g. fish-paste balls
400 g. tuna
1 tbsp. red curry paste
1 tbsp. sugar
2 tbsp. fish sauce
3 tbsp. fingerroot
1000 ml. coconut milk
1000 g. Thai rice noodle
200 g. bean spout
100 g. slice pickle cabbage
100 g. basilicum

Preparation :

1.  Heat a bit coconut milk add red curry paste then stir.
2.  Add tuna, coconut milk, fingrroot, fish-paste balls, fish sauce, sugar.
3.  Serve with Thai rice noodle put curry on top and vegetable.