Fructose Free Gluten Free Coconut Curry Tuna
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4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gluten free red curry paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup chicken broth
- 1 tbsp fish sauce
- 1 tsp coconut sugar
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 Ā½ lb fresh tuna steaks, cut into 1-inch chunks
- 2 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- cooked jasmine rice, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large (12-inch) skillet or wide saucepan over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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