Name: Rainbow Thai Curry recipe by Sana Tungekar at BetterButter
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 3
Ingredients: 1 can tuna fish in brine; 1 1/2 cup coconut milk (use dabur or Kara); 1 tblspn ginger garlic paste; 3 medium bell peppers green, red and yellow; A few florets broccoli; 2 spring onions; 2 medium tomatoes; 100 grams baby carrots; 1 beet root small; 1 1/2 tsp salt; 1 tblspn olive oil; few basil leaves; A twig of celery and parsley; Some Lemon grass; Cilantro/coriander as per liking; 1 - 2 green chillies; I tblspn corn flour optional to thicken curry if like it that way

ABOUT Rainbow Thai Curry RECIPE

A Rainbow Thai curry as the name suggests is very tasty thick coconut gravy with all colorful veggies and tuna fish as main ingredient. The herbs in the rich coconut enhance taste of it too. Enjoy with steamed rice.

Ingredients Serving: 3

1 can tuna fish in brine
1 1/2 cup coconut milk (use dabur or Kara)
1 tblspn ginger garlic paste
3 medium bell peppers green, red and yellow
A few florets broccoli
2 spring onions
2 medium tomatoes
100 grams baby carrots
1 beet root small
1 1/2 tsp salt
1 tblspn olive oil
few basil leaves
A twig of celery and parsley
Some Lemon grass
Cilantro/coriander as per liking
1 - 2 green chillies
I tblspn corn flour optional to thicken curry if like it that way

Instructions

Remove fish flakes from brine and keep aside.
Chop the bell peppers in square pieces.
Cut clean spring onions in medium size.
Chop tomatoes in quarters small if they seem bigger as per your liking.
Chop carrots and beet root squares too.
For the Paste: Grind the green leafy herbs ie cilantro, basil, parsley, celery stems and green chillies. Add some olive oil and salt to taste to this paste, mix well.
Heat sum olive oil in a deep pot and saute the ginger garlic paste. Add spring onion and tomatoes.
Add the green paste and some water and let it simmer.
Add all the vegetables stir fry 2-3 minutes and add a glass or so of water then for 10 minutes cook covered in water.
Add the Tuna fish flakes, lemon grass and cook covered for 5 minutes.
Now check your gravy and if you need to add water add now.
Add the coconut milk and cook for one boil.
Add cornflour in warm water and add to gravy and boil again for a thicker gravy. Serve hot.

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