Tuna Curry With Rice
Tuna Curry With Rice
Keep well and warm on the trail with this spicy and hearty tuna curry recipe
servings: 1
|
calories: 682
|
cooking time: 20 min
|
weight: 150 gr /
oz
Category: asian, base camp, dinners, gluten-free, high-energy, one-pot
nutrition info:
calories: 682, protein: 21.5 g, carbs: 61 g, fat: 39.2 g, sugars: 2.9 g, sodium: 437 mg
you'll need:
1 tablespoon ghee
1 small shallot, diced
1 tablespoon Thai yellow curry paste (or 1 teaspoon mild curry powder)
4 tablespoons coconut milk powder
1/3 cup quick-cooking rice
Salt, to taste
1 can tuna chunks in water or pouch (about 70g/2.47oz), drained
1 small shallot, diced
1 tablespoon Thai yellow curry paste (or 1 teaspoon mild curry powder)
4 tablespoons coconut milk powder
1/3 cup quick-cooking rice
Salt, to taste
1 can tuna chunks in water or pouch (about 70g/2.47oz), drained
at home:
–
on the trail:
Melt the ghee in a pot, add onions and cook until onions are soft and translucent.
Stir in curry paste (or curry powder) and heat for another minute together to release the aroma.
Meanwhile, mix coconut milk powder with 1 cup water.
Pour rice and coconut milk into a pot; bring to boil.
Season to taste and simmer for another 10 minutes, stirring occasionally, until rice is done and almost all liquid is absorbed.
Remove from the heat; mix in tuna pieces and serve.
