Tuna Coconut Curry
A quick and easy, healthful recipe that cooks up in a jiffy!
Servings 4
Calories 297kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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