• In food processor, add the garlic, shallots, ginger and chiles and blend into a paste. Pour into bowl and set aside.
  • Heat a large shallow pot over medium-high heat. Add oil, followed by the paste mixture, stirring until it begins to stick.
  • Crush kaffir lime leaves. Add the crushed leaves, curry paste and turmeric to pot, and stir well until these also begin to stick. Lower heat to medium.
  • Add tomatoes, breaking them in your hand as you add. Bring to a simmer and cook until the tomatoes begin to stick and thicken, about 8-10 minutes.
  • Add vegetable stock and lower heat, simmering another 8-10 minutes.
  • Add coconut milk and stir well. Taste sauce and season with lime juice, agave and salt. Allow to simmer for another couple minutes.
  • Add the carrots, eggplant, cauliflower and plant-based tuna into the curry sauce, stirring gently to cover. Place lid on pot until vegetables are vibrant in color and eggplant is tender, 10-15 minutes. Remove from heat and stir in cilantro.
  • Pour into a serving bowl with rice on the side. Garnish with peanuts, jalapeño, green onion and lime wedges.
Thai Red Curry with Tuna
  • Preparation15 minutes
  • Cook Time 45 minutes
  • Serves 8

INgredients

  • 6 cloves garlic
  • 3 shallots, chopped
  • 3 tablespoons chopped fresh ginger
  • 2 red chiles, sliced
  • 2 tablespoons olive oil
  • 4 kaffir lime leaves
  • 3 tablespoons plant-based red curry paste
  • 2 teaspoon ground turmeric
  • 1 (24-ounce) can whole tomatoes, San Marzano recommended
  • 1 cup vegetable stock
  • 2 (14-ounce) cans coconut milk
  • Juice of 2 limes
  • 2-3 tablespoons agave syrup
  • 1 ½ tablespoons fine sea salt
  • 6 carrots, peeled and sliced into coins
  • 12 baby eggplant, quartered
  • 2 cups cauliflower florets
  • 3 pouches Good Catch® Naked in Water Plant-based  Tuna
  • 1 cup cilantro, chopped
  • White rice, for serving
  • Garnishing options: roasted peanuts, sliced jalapeño pepper, sliced green onion
    and lime wedges

Instructions

  • In food processor, add the garlic, shallots, ginger and chiles and blend into a paste. Pour into bowl and set aside.
  • Heat a large shallow pot over medium-high heat. Add oil, followed by the paste mixture, stirring until it begins to stick.
  • Crush kaffir lime leaves. Add the crushed leaves, curry paste and turmeric to pot, and stir well until these also begin to stick. Lower heat to medium.
  • Add tomatoes, breaking them in your hand as you add. Bring to a simmer and cook until the tomatoes begin to stick and thicken, about 8-10 minutes.
  • Add vegetable stock and lower heat, simmering another 8-10 minutes.
  • Add coconut milk and stir well. Taste sauce and season with lime juice, agave and salt. Allow to simmer for another couple minutes.
  • Add the carrots, eggplant, cauliflower and plant-based tuna into the curry sauce, stirring gently to cover. Place lid on pot until vegetables are vibrant in color and eggplant is tender, 10-15 minutes. Remove from heat and stir in cilantro.
  • Pour into a serving bowl with rice on the side. Garnish with peanuts, jalapeño, green onion and lime wedges.