December 22nd, 2024
Recipes
Red Curry with Tuna
Valentina P
- Difficulty
•
- Time 30"
Delicious red curry made with tender tuna steaks, celery, zucchini, and bell pepper. The creamy coconut milk broth enrobes every bite with tons of richly spiced flavor - perfect for scooping up with fluffy rice. This red tuna curry is inspired by a similar dish I enjoyed in French Polynesia, where fresh ahi tuna is a staple in the local cuisine.
How To MakeDiet Type: Classic
Shopping List
- 3/4 pound fresh tuna steaks (Note 1)
- 1 (15 ounce) can full-fat coconut milk
- 1/4 cup vegetable broth (double for extra sauce)
- 2 celery stalks, sliced
- 1 zucchini, sliced
- 1 bell pepper, sliced (any color)
- 3 tablespoons red curry paste (we like this one)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce
- 1/2 fresh lime, for serving
Instructions
- Step 1: Place a large pot over medium heat. Shake the cans of coconut milk. Add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have reduced and look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
- Step 2: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 30 seconds. Then add in the broth, celery, bell peppers, zucchini, ginger, coconut sugar, fish sauce, and remaining coconut milk. Cover the pot and bring to a simmer for 5 minutes.
- Step 3: While the curry cooks, dice the tuna into 1 inch pieces. After the 5 minutes, stir in the diced tuna. Cover and cook for another 4 minutes, or until the tuna has just cooked through. Taste and adjust seasonings as desired.
- Serve: Ladle the curry into bowls and top with a squeeze a fresh lime juice. Enjoy.
Recipe Notes
Note 1: Quality tuna will range in color from deep red to pink. Look for tuna steaks that are moist and shiny, but not slimy or overly smelly. If you cannot find a good quality fresh tuna, use freshly defrosted tuna.
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Nutrition
Delicious red curry made with tender tuna steaks, celery, zucchini, and bell pepper. The creamy coconut milk broth enrobes every bite with tons of richly spiced flavor - perfect for scooping up with fluffy rice. This red tuna curry is inspired by a similar dish I enjoyed in French Polynesia, where fresh ahi tuna is a staple in the local cuisine.
How To MakeDiet Type: Paleo
Shopping List
- 3/4 pound fresh tuna steaks (Note 1)
- 1 (15 ounce) can full-fat coconut milk
- 1/4 cup vegetable broth (double for extra sauce)
- 2 celery stalks, sliced
- 1 zucchini, sliced
- 1 bell pepper, sliced (any color)
- 3 tablespoons paleo red curry paste
- 1 tablespoon fresh ginger, minced
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce
- 1/2 fresh lime, for serving
Instructions
- Step 1: Place a large pot over medium heat. Shake the cans of coconut milk. Add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have reduced and look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
- Step 2: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 30 seconds. Then add in the broth, celery, bell peppers, zucchini, ginger, coconut sugar, fish sauce, and remaining coconut milk. Cover the pot and bring to a simmer for 5 minutes.
- Step 3: While the curry cooks, dice the tuna into 1 inch pieces. After the 5 minutes, stir in the diced tuna. Cover and cook for another 4 minutes, or until the tuna has just cooked through. Taste and adjust seasonings as desired.
- Serve: Ladle the curry into bowls and top with a squeeze a fresh lime juice. Enjoy.
Recipe Notes
Note 1: Quality tuna will range in color from deep red to pink. Look for tuna steaks that are moist and shiny, but not slimy or overly smelly. If you cannot find a good quality fresh tuna, use freshly defrosted tuna.
Nutrition
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recipe
Red Curry with Tuna
PT30M 3/4 pound fresh tuna steaks (Note 1) 1 (15 ounce) can full-fat coconut milk 1/4 cup vegetable broth (double for extra sauce) 2 celery stalks, sliced 1 zucchini, sliced 1 bell pepper, sliced (any color) 3 tablespoons red curry paste (we like this one) 1 tablespoon fresh ginger, minced 1 tablespoon coconut sugar 1 tablespoon fish sauce 1/2 fresh lime, for serving Gluten Free Paleo Low-Carb 3 Servings
Ingredients:
