Thai Red Curry with Tuna and Baby Corn

Ingredients

• 1 can (13.5 oz) coconut milk
• 3 tbsp red curry paste
• 1 lb tuna steak
• 1 can (15 oz) baby corn
• 1 green bell pepper
• ½ cup basil leaves
• 2 tbsp fish sauce
• 1 tbsp brown sugar

Instructions

1. 1

   Cut the 1 lb tuna steak into 1-inch cubes and set aside. Drain the can of baby corn and slice the 1 green bell pepper into strips.

2. 2

   In a large pot or wok, heat 2 tbsp of the coconut milk (from the can) over medium heat. Add the 3 tbsp red curry paste and stir-fry until fragrant, about 2 minutes.

3. 3

   Pour in the remaining coconut milk, 2 tbsp fish sauce, and 1 tbsp brown sugar. Bring to a gentle simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.

4. 4

   Add the baby corn and bell pepper strips. Simmer until the vegetables are tender-crisp, about 5 minutes.

5. 5

   Gently add the tuna cubes and simmer until just cooked through, about 3-4 minutes. The tuna should be opaque but still moist.

6. 6

   Stir in the 1/2 cup basil leaves and remove from heat. Serve hot with rice if desired.

Tools you’ll need

• Large pot or wok
• Cutting board
• Knife
• Can opener
• Measuring spoons

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