Thai Red Curry with Tuna and Baby Corn

Step 1

Cut the 1 lb tuna steak into 1-inch cubes and set aside. Drain the can of baby corn and slice the 1 green bell pepper into strips.

Step 2

In a large pot or wok, heat 2 tbsp of the coconut milk (from the can) over medium heat. Add the 3 tbsp red curry paste and stir-fry until fragrant, about 2 minutes.

Step 3

Pour in the remaining coconut milk, 2 tbsp fish sauce, and 1 tbsp brown sugar. Bring to a gentle simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.

Step 4

Add the baby corn and bell pepper strips. Simmer until the vegetables are tender-crisp, about 5 minutes.

Step 5

Gently add the tuna cubes and simmer until just cooked through, about 3-4 minutes. The tuna should be opaque but still moist.

Step 6

Stir in the 1/2 cup basil leaves and remove from heat. Serve hot with rice if desired.