Tuna Coconut Curry
A quick and easy, healthful recipe that cooks up in a jiffy!
- 3 Tablespoons coconut oil
- 1 medium onion chopped
- 1 teaspoon ginger grated
- 2 cloves garlic minced
- 2 Thai bird chili peppers
- 1 Tablespoon curry powder
- 1 14 oz. can coconut milk
- 4 scallions chopped
- 1 cucumber peeled, seeded and cut lengthwise, julienne style
- 4 Tablespoons soy sauce
- 1 lb tuna steaks, raw cut into cubes
Heat up the coconut oil in a wok or skillet
Cook the onions over medium-high heat until translucent, about 5 minutes
Add in the ginger, garlic, red chilies and curry powder, reduce heat and cook until fragrant.
Stir in the coconut milk, green onion and cucumber
Add in the soy sauce and stir to combine
Add in the tuna cubes and cook until desired preference. Do not overcook.
Serve with coconut rice, or regular steamed rice.
Calories: 297kcal | Carbohydrates: 8g | Protein: 30g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 1055mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2682IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg