Quick Green Curry with Lemon Myrtle Tuna
(Makes 2 large serves)
Ingredients
1 jar of Little Tuna Lemon Myrtle Tuna
2 garlic cloves, grated
1 teaspoon of grated ginger
2 tsp of green curry paste (more if you like it spicier)
1 cup of coconut milk
1 cup of vegetable stock
2 handfuls of green vegetables (we chose broccoli and green beans)
100g of rice noodles, prepared as per packet instructions
Lime, fresh coriander, fresh chilli and cashews, to serve.
1 tsp of mild flavoured oil
Method
1. Fry the garlic and ginger in oil until fragrant, add the curry paste and cook until it begins to dry
out. Quickly add the coconut milk and stock and bring to the boil.
2. Add the vegetables and simmer for 2-3 minutes until just tender.
3. Divide the prepared rice noodles into two bowls. Top with the curry mix and vegetables,
before finishing with Little Tuna Lemon Myrtle Tuna, cashews, fresh chilli, a generous squeeze of fresh lime and fresh coriander.
Enjoy!
