Spicy Tuna and Vegetable Coconut Curry

Ingredients

• 1/4 fillet tuna (cut into bite-sized pieces)
• 2 carrots (sliced)
• 4 cabbage leaves (chopped)
• 2 potatoes (diced)
• 5 green beans (trimmed and cut)

For the Spice Paste:

• 5 shallots
• 3 garlic cloves
• 3 candlenuts
• 1 cm turmeric
• 1 cm ginger
• 1 cm galangal
• 1 teaspoon coriander seeds
• 1 teaspoon black pepper
• 5 curly red chilies

For the Whole Spices:

• 2 kaffir lime leaves
• 1 stalk lemongrass (bruised)
• 2 bay leaves
• 10 bird’s eye chilies

Additional Ingredients:

• Salt, to taste
• Sugar, to taste
• Seasoning powder, to taste
• Coconut milk, 1 cup

Instructions

1. Prepare the Ingredients: Cut the tuna and vegetables as desired. Wash them thoroughly and set aside.

2. Cook the Spice Paste: In a pan, heat some oil and sauté the spice paste ingredients (shallots, garlic, candlenuts, turmeric, ginger, galangal, coriander seeds, black pepper, and curly red chilies) along with kaffir lime leaves, lemongrass, bay leaves, and bird’s eye chilies until fragrant and the oil begins to separate from the paste.

3. Add Tuna and Vegetables: Incorporate the tuna pieces and vegetables into the pan. Pour in one cup of water and cook until the vegetables are tender and the tuna is cooked through.

4. Add Coconut Milk: Pour in the coconut milk, and season with salt, sugar, and seasoning powder to taste. Stir well and allow the curry to simmer until it reaches your desired consistency and flavor.

5. Taste and Adjust: Taste the curry and adjust the seasoning if necessary. Once the flavors meld and the curry is heated through, remove from heat.

6. Serve: Transfer the curry to a serving dish and enjoy it hot with steamed rice or your preferred accompaniment.

This spicy tuna vegetable curry offers a rich, aromatic flavor with a delightful kick from the blend of spices and chilies, perfect for a satisfying and flavorful meal.