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
  • 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.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought red curry paste for the home-made version specified in this recipe.

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