Thai Tuna Red Curry

Name: Thai Tuna Red Curry
Yield: Serves 2 as a main course
Ingredients: 1½ cups (150 g) rice, preferably long-grain; Salt, to taste; 1 generous cup (250 ml) coconut milk; Zest of 1 lime; ¼ cup (50 ml) sunflower oil; ½ teaspoon turmeric; 1 teaspoon tomato purée; 3 makrut lime leaves; ½ bunch of cilantro; 3 Thai red chiles, stems removed; 4 garlic cloves; ¾-inch (2 cm) piece of ginger, peeled; 1 small red onion, cut into chunks; 1 stick of lemongrass, tough ends and outer leaves removed, cut into pieces; ½ Thai red chile, seeded and cut into thin rings; 1 lime, cut into wedges; Two 6-ounce (160 g) tins of tuna in sunflower oil, drained; Cilantro leaves, to taste; 1 medium red bell pepper, cut into strips; ½ cup (50 g) canned bamboo shoots; 1 cup (100 g) sugar snap peas, stringed (and blanched, optionally)

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

1½ cups (150 g) rice, preferably long-grain

Fish course
Spice Mix
Pescatarian
Gluten-free

Method

Cook the rice according to the package directions. Set aside.
To make the red curry paste: Coarsely grind all the ingredients with some salt in a food processor. Set aside.
To make the curry: Heat 2 tablespoons of the red curry paste in a l