Serves 4
Preparation time: 15 min
Cooking time: 10-15 min
10 ml (2 t) sesame oil
5 ml (1 t) turmeric
15-30 ml (1-2 T) red curry paste
1 can (400 ml) coconut cream
2 cans (170 g each) tuna, drained
125 g baby corn
125 g sugar snap peas
salt and freshly ground black pepper
250 g noodles, cooked
fresh coriander to garnish
Heat the sesame oil in a large pan and fry the turmeric and curry paste for a few minutes or until fragrant.
Add the coconut cream and cook for a few minutes.
Add the tuna, baby corn and sugar snap peas and simmer the mixture for a few minutes.
Season with salt and freshly ground black pepper.
Serve with noodles and garnish with coriander.
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YOU 11 January 2011