Recipe: Appetizing Thai Tuna and Red Curry Fry

Ora Swanson
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Recipe: Appetizing Thai Tuna and Red Curry Fry
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Recipe: Appetizing Thai Tuna and Red Curry Fry Delicious, fresh and tasty.

Thai Tuna and Red Curry Fry. A stunning Thai red curry made in just a few minutes for a light easy meal. Gluten-free and paleo, this tuna Thai red curry is lightened up and served over simple coconut cauliflower rice to bring it all together! *I received free samples from Bumble Bee Seafoods that are mentioned in this post. Thai Tuna and Red Curry Fry.

Add the THAI RED CURRY PASTE and cook for a minute or until fragrant.

Toss through the basil and remove from heat.

Chicken Red Curry Stir-Fry (mini) pad ped gai.

You can have Thai Tuna and Red Curry Fry using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Thai Tuna and Red Curry Fry

  1. You need 1 tin of oil tuna.

  2. It’s 1 tablespoon of red curry paste.

  3. Prepare 1 tablespoon of tapioca powder.

  4. Prepare 8 of Citrus hystrix.

  5. You need 1 of egg.

  6. You need 5 of green beans.

  7. Prepare 1/2 teaspoon of sugar.

Much easier curry and tastes a lot better: Red Thai Tuna Curry - Main Course.

The next dish in our High Heel Gourmet-inspired Thai feast was this simple but oh so tasty stir-fried chicken and eggplant with red curry paste.

Making our own Thai curry paste from scratch really paid off with this recipe.

The Kaeng Pa curry paste used in this recipe is enriched with cumin and coriander.

Thai Tuna and Red Curry Fry instructions

  1. Drain oil then squeeze a little..

  2. Cut green beans and citrus hystrix..

  3. Put tuna, red curry paste, tapioca powder and sugar in food processor and mix. Then add egg and green beans, citrus hystrix..

  4. Mix with hand. And fry in vegetable oil till good brown..

  5. 😉Enjoy ❣️.

Stir in pineapple and Red Curry Hoisin Sauce and bring to a boil, then reduce to a simmer until thickened.

Remove from heat and stir in.

If you do, be sure to shake the excess starch off before frying the tofu so.

Stroll by a curry vendor in a Thai food court and you'll likely see one curry that stands out from the rest: phat phrik khing.

Unlike most other curries, which are served with plenty of liquid—be it coconut milk or broth—phat phrik khing is served dry, its intensely flavored curry paste coating each morsel of.