Thai Orange Curry with Tuna & Prawn

I found a frozen curry paste in the freezer tonight from god knows when. At the time, I had thankfully had the foresight to write ‘Thai orange paste’ on the bag. Armed with this knowledge I rummaged further into the depths of my freezer and found a bounty of bits and bobs to add to the curry. Some prawns, tuna and an array of vegetables ‘on the turn’ from the firdge. I love it when a meal comes together this way. Before opening the freezer door, I was about 30 seconds away from a takeaway pizza. Instead I had a rather tasty curry which was ready in about 20 minutes – the pizza wouldn’t have even been out of the oven!

INGREDIENTS:
To make the paste:
1 dried red chilli
2 small fresh hot green chillies
1 lemon grass stalk (white only – chopped)
1.5cm piece of galangal (chopped)
3 garlic cloves (chopped)
2 shallots (peeled and chopped)
3 coriander roots and stems (chopped)
1 teaspoon chopped fresh turmeric (or 1/4 teaspoon powdered)
1/2 teaspoon shrimp paste
1/2 teaspoon ground cumin
2 tablespoons unsalted peanuts

Other Ingredients:
3 tablespoons peanut oil
400ml coconut milk
200g tuna (cut into small chunks)
15-20 raw king prawns (peeled and de-veined)
8-10 small broccoli florets
1/2 red onion (cut into thick slices)
1/2 green capsicum (sliced)
1/2 cup fresh mint & coriander mixed (chopped)
1/2 lime (juice of)

DIRECTIONS:
To make the paste, place everything into a pestle & mortar or blender and blend into a smooth paste. Set aside.

Heat the oil in a wok over a moderate heat until hot. Add the spice paste and cook for 2-3 minutes until fragrant. Add half the coconut milk and stir till simmering. Add the rest of the coconut milk and 1/2 cup water and bring to a simmer. Cook gently for 5 minutes. Add the vegetables, tuna and prawns and simmer 4 minutes until cooked through and the sauce reduced slightly. It should be quite a thin sauce. Remove from the heat, stir in half the mint and coriander and squeeze in the lime juice and serve.

SERVING:
Sprinkle with the remaining mint & coriander and serve over plenty of fluffy jasmine rice.

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