Canned tuna is destined for so much more with this quick and easy weeknight dinner that won’t break the bank. Full-bodied, spicy and with added veggies for that virtuous boost, this Thai tuna and sweet potato red curry is the budget-friendly pantry-staple recipe to try tonight.
WATCH THIS RECIPE
Thai Tuna and Sweet Potato Red Curry
PREP TIME
5 minutes
COOK TIME
15 minutes
SERVES
4
Ingredients
1 tbsp vegetable oil
1 x Marion’s Kitchen Thai Red Curry Kit, which contains:
– THAI RED CURRY PASTE
– COCONUT MILK
– THAI HERBS & CHILLIES
– BAMBOO SHOOTS
1 sweet potato (about 500g/1 lb 2 oz), peeled, cut into bite-sized pieces
100g (3.5 oz) baby spinach
200g (7 oz) drained canned tuna
finely sliced red chilli, to serve
steamed rice, to serve (optional)
Steps
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Heat the oil in a medium saucepan over medium heat. Add the THAI RED CURRY PASTE and cook, stirring, for 1 minute until fragrant. Pour in the COCONUT MILK and 1 cup of water. Add the THAI HERBS & CHILLIES and sweet potato. Cook for 5 minutes or until the sweet potato is just tender.
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Drain the BAMBOO SHOOTS and add those into the curry along with the spinach. Stir through. Add the drained tuna into the curry and gently stir without breaking the tuna up too much. Simmer for 2 minutes until the tuna is warmed through and the spinach has wilted.
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Transfer to a serving bowl and top with the fresh chilli. Serve with steamed rice, if using.
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