Thai Tuna Red Curry from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart va

Ingredients

• 1 teaspoon tomato purée
• Zest of 1 lime
• 1 generous cup (250 ml) coconut milk
• ½ cup (50 g) canned bamboo shoots
• 1 cup (100 g) sugar snap peas, stringed (and blanched, optionally)
• 1 medium red bell pepper, cut into strips
• Two 6-ounce (160 g) tins of tuna in sunflower oil, drained
• 3 makrut lime leaves
• ½ teaspoon turmeric
• ½ bunch of cilantro
• 1 stick of lemongrass, tough ends and outer leaves removed, cut into pieces
• Salt, to taste
• 1 small red onion, cut into chunks
• 3 Thai red chiles, stems removed
• 1 lime, cut into wedges
• ¾-inch (2 cm) piece of ginger, peeled
• ½ Thai red chile, seeded and cut into thin rings
• 4 garlic cloves
• Cilantro leaves, to taste
• ¼ cup (50 ml) sunflower oil
• 1½ cups (150 g) rice, preferably long-grain