A stunning Thai red curry made in just a few minutes for a light easy meal. Gluten-free and paleo, this tuna Thai red curry is lightened up and served over simple coconut cauliflower rice to bring it all together!
*I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.*
Over the last few weeks, I have had this crazy obsession with Asian food. One Asian cuisine I hadn’t really delved into much was Thai. Which is sad since Thai = coconut. It also means red and green curries. I always lusted over beautiful red curry dishes I would see and always wanted to make my own. Stunning, spicy, creamy delight. I also think my dire want/need to make a Thai red curry was because I wanted to add red curry paste to my spice arsenal (since then I have also now added green curry paste!) Of course I could have gone my typical DIY route and made my own, but finding all the right chilis and flavors in a typical grocery was just a little too above and beyond (at least for right now). Instead, I just went with already jarred curry paste and it was fantastic nonetheless!
I also wanted to make my first Thai red curry, easy, simple, and full of fresh veggies and packed with protein. I like to think of this as a “fancy” light meal you can share with a friend, and they don’t even have to know how easy it was to whip up. All you have to do is chop up some veggies, heat in a pan with the curry paste, spices, and a splash of coconut milk, crack open a can of tuna, and assemble it all around some cauliflower rice which was heated in some coconut milk. It comes together in a flash!
This meal is super healthy with the great benefits of tuna. Packed with protein, high in Selenium, Niacin, and vitamins B6 and B10, also free from saturated fat! Seafood is a wonderful healthy addition to any diet and always lends itself to a lighter dish compared to other animal proteins. To amp this healthy meal up further you have all the nutrients of the veggies, the wonderful healthy fats from the coconut milk, and it’s super low-carb with the addition of cauliflower rice instead of the typical white rice used in a curry dish.
Thai is a cuisine known for beautiful and exotic seafood dishes. With tons of color spicy and aromatic spices, there’s no other word to use than beautiful! I have an entire cookbook with every little detail about Thai cuisine. Very fascinating and one I do adore! Seafood of all kinds has always been a huge and important part of the Thai diet. With the simplicity they employ on their food, fresh and natural, colorful, and nutrient dense, no wonder Thai cuisine is so healthy.
I wish here in America, we had a more beautiful traditional cuisine. Sadly it’s either heavy and nutrient poor, or something that has 100 different “ingredients” in it. If Americans would realize how easy it can be to eat a beautiful healthy dish made with simple foods like fish, vegetables, and glorious spices, I really think more people would find the joy in cooking and eating healthy. Bumble Bee® is trying to make that happen by offering easy healthy seafood options so we all can add this wonderful healthy addition to our diets.
A lot of people seem to be scared of seafood, but with easy steps, like adding fresh and even canned varieties like Bumble Bee® to your diet at least 8-12 ounces (2-3 servings) a week can give you all the health benefits you need.* Plus, it’s super convenient and affordable for any family! Bumble Bee’s Prime Fillet® is also gluten and soy-free! No allergens but…well tuna 😉 (Canned fish: tuna, salmon, sardines, were a lifesaver while I was away at college this year!) Take a look for yourself! You can’t get much easier and healthier than this tuna Thai red curry I put together!
Tuna Thai Red Curry
- 1 Cup Snow Peas
- 8 Baby Corn Cobs
- 3 TB Chopped Scallions (plus more for topping)
- 1 Cup Sliced Bell Peppers (I used a mix of colors)
- 1 Cup Chopped Broccoli
- ¼ Cup Chopped Cilantro
- 1 TB Chopped Thai Basil
- 1 Tsp Minced Garlic
- ½ Tsp Ground Ginger
- 1 TB Authentic Red Curry Paste
- ¼ Cup Lite Culinary Coconut Milk
- Zest of 1 Lime
- 1 TB Lime Juice
- 1 Can Bumble Bee® Prime Fillet® Solid White Albacore in Water
- Cauliflower Rice:
- 2 Cups of Riced Cauliflower
- ¼ Cup Lite Culinary Coconut Milk
- In a large saute pan, combine all the chopped and prepped veggies with the spices, curry paste, and ¼ cup of coconut milk. Stir over medium heat for about 10 minutes until the veggies begin to soften.
- In another pan, simple heat the riced cauliflower and ¼ cup of coconut milk for 5 minutes, just until warm and the milk is absorbed.
- Next, you can add your can of tuna (mashed) to the vegetables still in the pan directly, or just add it, (room temperature) when you plate.
- To plate, first add the cauliflower rice, then tuna and curried veggies. Top with additional chopped scallion and you're ready to dig in!
There you have it! A perfect lunch for two or a light dinner full of easy nutrition, yet not skimping on flavor what-so-ever! No one can dispute that adding healthy meals using seafood is a difficult task now nor does it have to be boring and flavorless! This curry is slightly spicy with so much flavor from the fresh cilantro and basil (fresh herbs are a must!). If you thought canned fish was boring…I challenge you to make this and think again!
So tell me:
+ Do you like Thai Cuisine?
+ What’s your favorite seafood or fish?
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Tasty Tuesdays, Lena’s Tasty Tuesdays!*Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell