City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Quick Red Curry with Tuna, Potato and Peas
Mar/Apr 2009
This recipe is from chef Patrick Dunn, InterCourse Chef Services, who lived in Thailand and teaches Thai cooking classes at The Cookbook Co. Cooks.

1 c. coconut milk
2 – 3 T. red curry paste
1 can tuna, packed in oil or water, drained
4 baby potatoes, cooked and quartered
½ c. frozen peas or fresh snow peas cut in half on an angle
2 T. fish sauce
2 t. brown sugar
Handful of Thai basil, cilantro or mint, torn (garnish)

In a medium saucepan over medium-high heat, bring the coconut milk to a boil. Reduce the heat to medium and whisk in the curry paste. Simmer gently for 3 minutes, whisking to combine the curry paste and coconut milk.

Add the drained tuna, potatoes, frozen peas or fresh snow peas, fish sauce and brown sugar. Stir gently to combine well until everything is heated through. Serve over jasmine rice garnished with herbs. Serves 4.