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!
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!