This recipe is made with yellow squash because we had them in the fridge and I did not know what to do with them. However, I generally use zucchinis or green peas in addition to onion, bell peppers, carrots, and tomatoes. But it's really up to you to use what you have/like. It's a great recipe to introduce new vegetables to children because if cut in small pieces; mixed in with coconut milk, proteins, and rice/couscous; children don't really notice them! Bon Appétit!
- Ahi Tuna (a large piece for 4 people), cut in small pieces
- 1 onion minced
- 1 or 2 carrot(s), sliced
- 1 small Red and/or green/yellow bell pepper minced
- 1 yellow squash (or zucchini) sliced
- 1 small tomato diced
- 1 tablespoon of Curry Paste
- 1 can of (light) coconut milk
- Olive oil, salt and fresh black pepper
- Fresh cilantro (optional)
- In a large saute pan (with lid) , saute the onion in olive oil
- Add the bell peppers, carrots, and squash, saute for another 2-3 minutes
- Add the tuna and saute together with the vegetables
- Add the tomato, coconut milk, and curry paste. Cook under very slow heat, stirring occasionally.
- Add salt, pepper, and fresh cilantro to taste
- Serve over (Basmati/Thai) rice or couscous.
My personal comments:
- I generally use frozen bell peppers. I found a mix of green, yellow, and orange bell peppers which I always have in the freezer if I don't have fresh pepper (or don't feel like slicing one that day!)
- I purchase the light coconut milk to cut down on calories. You might want to try different brands to find your favorite coconut milk.
- I use a hot curry paste; I only use a tiny bit for my children (I serve them first) and then I add some more for us.
- I only add salt at the end of the recipe because the curry paste is high in sodium.