Tuna Thai Red Curry
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!
- Yield: 2 or 1 very hungry beaver! 1x
- Category: Main
- Cuisine: Thai
Ingredients
Scale
- 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
- 1/4 Cup Chopped Cilantro
- 1 TB Chopped Thai Basil
- 1 Tsp Minced Garlic
- 1/2 Tsp Ground Ginger
- 1 TB Authentic Red Curry Paste
- 1/4 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
- 1/4 Cup Lite Culinary Coconut Milk
Instructions
- In a large saute pan, combine all the chopped and prepped veggies with the spices, curry paste, and 1/4 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 1/4 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!
Find it online: https://strengthandsunshine.com/tuna-thai-red-curry/