There is something about the Thai cuisine that makes us want to jump on a plane straight away! Do you feel the same? You must try this red curry with tuna served on soft white rice. It looks, smells and tastes delicious. Enjoy!
2 Recipe - persons
Recipe - ingredients
5 oz (150 g) rice
1 cup (250 ml) coconut milk
1.8 oz (50 g) bamboo shoots
3.5 oz sugarsnaps, cleaned
1 red bell pepper, in slices
2 cans of tuna in oil
Cilantro leaves
1/2 red chilipepper, seeds removed, cut in to rings
1 lime, in chunks
Salt
RED CURRYPASTE
1 onion, in chunks
1 sprig of lemongrass (sereh), hard parts removed
4 cloves of garlic
0.78 inch ginger, peeled
3 red chilipepers, green part removed
3 limeleaves (djeroek poeroet)
1/2 a bunch of cilantro
1/2 teaspoon turmeric
1 teaspoon tomato puree
Zest of 1 lime
1/4 cup of sunflower oil
Recipe - how do you make it
Tip: save the leftover curry paste up to a maximum of 1 week in the fridge. Don’t feel like making the curry paste yourself? You can also use store-bought paste.
Recipe - steps
1 Blend all of the ingredients for the red curry paste together in a food processor. Put aside.
2 Cook the rice according to the package. Put aside
3 Heat up 2 tablespoons of the red curry paste in a big wok pan en heat up the paste in 1-2 min. Add the coconut milk and mix together. Add the bamboo shoots, sugarsnaps and red bell pepper and let them cook for 3-4 min. Carefully mix in the tuna en make sure everything is warm enough.
4 Serve de tuna curry with the rice, sprinkle some cilantro en rings of red chili pepper, and serve with some pieces of lime.
