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Tuna Curry With Rice

Keep well and warm on the trail with this spicy and hearty tuna curry recipe

servings: 1, cooking time: 20 min, weight: 150 g / 5.29 oz, cooking gear: one-pot

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
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 or pouch(about 70g/2.47oz) tuna chunks in water, 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.

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