Wok-seared albacore tuna with coconut curry from Tom Douglas' Seattle Kitchen: A Food Lover's Cookbook and Guide by Tom Douglas

  • shrimp paste
  • basil
  • red peppers
  • carrots
  • coconut milk
  • eggplants
  • fish sauce
  • fresh ginger
  • lemongrass
  • limes
  • peanut oil
  • oranges
  • whole star anise
  • tuna steaks
  • zucchini
  • red curry paste
  • green cabbage
  • mirin
  • rice
  • EYB Comments

    Sweet sake may be substituted for mirin.

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

    Sweet sake may be substituted for mirin.

  • hillsboroks on July 24, 2014

    Good mild curry flavor that melds nicely with the coconut milk base. Next time I would add a little extra red curry, leave the lid off the simmering sauce to let it reduce more and cut all the veggies closer to the same size. I also would not add all the veggies at once. The carrots , zucchini and red peppers should go in first followed by the eggplant and the Napa cabbage last so that it doesn't over cook. All in all it was a good, fairly fast entree for a weeknight dinner and my husband really liked it.

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