Keto Thai Red Curry With Tuna and Coconut Cauliflower Rice

Ingredients:

• 3 tbsp olive oil
• 6oz/170g sugar snap peas
• 6oz/170g baby corn cobs
• 3 scallions, chopped 
• 1 red bell pepper, sliced
• 2oz/56g chopped broccoli
• 1 clove garlic, crushed
• 1-inch knob fresh ginger, grated
• 1 tbsp red curry paste
• 1 bunch cilantro, roughly chopped
• 6 Thai basil leaves, chopped
• ¼ cup coconut milk
• Zest and juice of 1 lime
• 1 can tuna in vegetable oil, drained

Coconut cauliflower rice:

• 1 small head of cauliflower, riced
• ¼ coconut milk

Instructions:

1. Heat the oil in a large pan and fry the vegetables until slightly softened.
2. Add the garlic, ginger, and curry paste and sauté until fragrant. 
3. Stir in the herbs, lime juice, zest, and coconut milk, and simmer gently while you cook the coconut cauliflower rice.
4. Coconut cauliflower rice: Heat the riced cauliflower in a separate pan with the coconut milk. Cook for 5 minutes, until warm and the milk is absorbed.
5. Add the tuna to the vegetables to heat up.
6. Dish up a bed of cauliflower rice in a shallow bowl and top with the Thai Red Curry. Sprinkle it with extra chopped scallions, and enjoy.