Red curry with tuna
There’s something about Thai cuisine that makes us want to hop on a plane right away. Do you feel the same way? You’ve got to try this red curry with tuna, served here with soft white rice. It looks, smells, and tastes amazing!
Not in the mood to make curry paste from scratch? You can also use store-bought curry paste.
For the red curry paste: Blend all the ingredients with a pinch of salt in a food processor until roughly chopped. Set aside.
Cook the rice according to the package instructions until tender and dry. Set aside.
Heat 2 tablespoons of the red curry paste in a large wok and sauté for 1-2 minutes until fragrant. Add the coconut milk and stir until everything is well combined. Then add the bamboo shoots, sugarsnap peas, and red bell pepper. Let them cook for 3-4 minutes until slightly softened but still crisp. Gently fold in the tuna and stir until everything is heated through.
Serve the tuna curry with the rice, sprinkle with fresh coriander and sliced red chili rings, and serve with lime wedges on the side.