Thai tuna red curry from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate―Sustainably Canned, 100% Delicious (page 49) by Bart Van Olphen
- canned bamboo shoots
- red bell peppers
- cilantro
- coconut milk
- long grain rice
- garlic
- fresh ginger
- makrut lime leaves
- lemongrass
- limes
- red onions
- sugar snap peas
- tomato purée
- turmeric
- sunflower oil
- Thai red chiles
- tinned tuna in sunflower oil
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EYB Comments
Can substitute store-bought red curry paste for the home-made version specified in this recipe.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.