Red Curry with Tuna

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
  • 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.

Albacore tuna in olive oil