Hot Thai tuna (red curry stir-fried canned tuna)

Grind black pepper fine for a shortcut southern curry paste.

Wash fresh turmeric well without peeling, slice it and grind it to a paste with the pepper.

Add shrimp paste and pound to mix; then mix in the red curry paste.

Pull out any thick center stems from the makrut lime leaves, roll them up and slice as finely as possible, keeping the knife against the knuckle.

Saute the curry paste in a generous amount of oil over medium-low heat, since curry paste burns quickly.

Add palm sugar early so it dissolves.

Add the two cans of tuna and cook until dry and crumbly, not moist or soggy.

Add thinly sliced lemongrass and the lime leaves; toss briefly and finish.

Taste and add fish sauce as needed.

Add whole chilies (luk dod) for anyone who wants more heat.

Serve tossed with jasmine rice or on congee; keeps in the fridge a couple of weeks.