POLOKWANE – Thai curries are made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs.
Curries in Thailand mainly differ from the curries in Indian cuisine in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices.
This recipe by What’s for Dinner makes use of tuna, to give a different flavour boost.
Ingredients
- 15ml sunflower oil
- 1 red onion, sliced
- 1 red pepper, sliced
- 1 punnet baby corn, sliced
- 1 punnet sugar snaps, sliced in half lengthways
- 2 tins tuna in brine, drained
- 1 can coconut milk
- 1 x KNORR Thai Green Curry Dry Cook-in-Sauce
- coriander, chopped (for garnish)
Method
- Heat the oil in a pan or wok and gently sauté the red onion until tender.
- Add the remaining vegetables and sauté for 5 minutes.
- Add the tuna together with the coconut milk then stir in the contents of the sachet of KNORR Thai Green Curry Dry Cook-in-Sauce.
- Allow to simmer until thickened then serve with rice or noodles and lots of freshly chopped coriander.
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