Green Curry with Tuna

Lately I've been craving seafood like mad. I blame the bucket of clams and mussels I split with my boss while on the road last month; I haven't been able to get the deep rich salty iodine taste out of my mind since then. To really satisfy the craving I'm going to make cioppino for christmas (modified of course, since my allergy to shrimp, crab, and lobster wouldn't make for a very merry meal.)

In the meantime I decided on fish curry.

tuna green curry

I made it with things which happened to be in my fridge/garden/cupboards , but I think the general lack of a recipe will lend itself to whatever you happen to have on hand.
  • 1 tsp oil
  • 1 stalk lemon grass
  • 2 red spicy peppers, one fresh and one dry
  • 1 clove garlic
  • .5 inch ginger root
  • 1.5-2 Tbsps green curry paste (if you're the type of person to make this from scratch rock on, I use Thai Kitchen since that's what the local stores carry)
  • 1 carrot
  • 3 Tokyo turnips
  • 1 6oz can albacore tuna in water, do not drain
  • 2 cups chicken broth
  • 4oz coconut milk
  • 3 heads baby bok choy

green curry tuna

  1. heat wok with oil over medium-high
  2. finely chop lemon grass & peppers, matchstick garlic & ginger (or be smart and do all the prep work ahead)
  3. saute spices until aromatic then add curry paste and cook for several minutes more, stirring occasionally
  4. meanwhile slice carrot and turnips into half moons
  5. increase heat and add veggie slices, saute until vegetables are almost seared
  6. decrease heat to medium and add tuna, including its water, breaking up and large chunks
  7. cook a few minutes then stir in chicken broth and coconut milk
  8. slice bok choy
  9. when curry is barely simmering add bok choy and stir often until bok choy is tender, about two minutes
  10. remove wok from heat and serve
  11. enjoy!

tuna green curry

This was so light, simple, slightly spicy (but won't be if you leave out the peppers) and delicious. I somehow managed to leave all the vegetable with a little crispness (from the lady who always accidentally makes mushy curry.)

My body is so happy with me for finally feeding it what it wanted that my toes are still wiggling, I might just burst after making cioppino.

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