Thai tuna curry

By admin
03 February 2012

Serves 4

Preparation time: 15 min

Cooking time: 10-15 min

10 ml (2 t) sesame oil

5 ml (1 t) turmeric

15-30 ml (1-2 T) red curry paste

1 can (400 ml) coconut cream

2 cans (170 g each) tuna, drained

125 g baby corn

125 g sugar snap peas

salt and freshly ground black pepper

250 g noodles, cooked

fresh coriander to garnish

Heat the sesame oil in a large pan and fry the turmeric and curry paste for a few minutes or until fragrant.

Add the coconut cream and cook for a few minutes.

Add the tuna, baby corn and sugar snap peas and simmer the mixture for a few minutes.

Season with salt and freshly ground black pepper.

Serve with noodles and garnish with coriander.

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