Canned Tuna Curry
Ingredients
Paste ingredients
- 1 lemongrass
- ½ onion
- 2 garlic
- 50 ml water
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 cm ginger, grated
Curry ingredients
- 1 tsp sesame oil
- 1-2 lime leaves
- 2 tuna cans, (145g each), in water
- 1 can light coconut milk
- ½ can chickpeas, drained
- 100 g vegetables, beans and baby corns
Serve with
- 75 g -100g rice
Instructions
- Add the paste ingredients to a blender and blend until smooth.
- Transfer the paste to a large pan and cook for 5–10 minutes, until it reduces down into a thick paste.
- Add half of the coconut milk, along with the chickpeas and vegetables. Cook until the coconut milk has reduced.
- Now add the remaining coconut milk, salt to taste, and the tuna.
- Simmer the curry until the tuna is piping hot, then serve over rice.
- To finish, I love adding chopped chillies, fresh coriander leaves, and a squeeze of lime.