- 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.
