Grilled Curry Tuna with a Shrimp and Coconut Puree on a bed of Rice Noodles Recipe Recipe

Name: Grilled Curry Tuna with a Shrimp and Coconut Puree on a bed of Rice Noodles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; A 3/4 teaspoon of curry powder; A 1/2 teaspoon o f turmeric powder; 1/8 teaspoon of ground cumin; 1 teaspoon of onion powder; A 1/4 teaspoon of cinnamon; 1 teaspoon of green curry paste; 2 teaspoons of tandoori paste; A 1/4 cup of olive oil; Salt and pepper to season; 2 -3 tuna steaks (depending on the size); 4-6 shrimp (depending on amount of tuna steaks); Shrimp and Coconut Cream Puree:; 1 13 oz. can of coconut cream; 1 teaspoon of green curry paste; 1 enoki mushroom chopped; 1 teaspoon o f shredded ginger; 1 tablespoon of peanut oil; A 3/4 cup of peeled shrimp; Salt and pepper to season; 16 oz of rice noodles cooked according to the package

Servings: persons

Marinade:
A 3/4 teaspoon of curry powder
A 1/2 teaspoon o f turmeric powder
1/8 teaspoon of ground cumin
1 teaspoon of onion powder
A 1/4 teaspoon of cinnamon
1 teaspoon of green curry paste
2 teaspoons of tandoori paste
A 1/4 cup of olive oil
Salt and pepper to season
2 -3 tuna steaks (depending on the size)
4-6 shrimp (depending on amount of tuna steaks)
Shrimp and Coconut Cream Puree:
1 13 oz. can of coconut cream
1 teaspoon of green curry paste
1 enoki mushroom chopped
1 teaspoon o f shredded ginger
1 tablespoon of peanut oil
A 3/4 cup of peeled shrimp
Salt and pepper to season
16 oz of rice noodles cooked according to the package

1
For the marinade; mix together in a small bowl all ingredients but olive oil, tuna and 1 teaspoon of the tandoori paste.
2
Stir in the olive oil and season the tuna steaks with salt and pepper.
3
Now take the marinade and rub an even coat of it on the tuna steaks.
4
Set aside in the fridge to marinade for 45 minutes.
5
To grill the tuna preheat your grill to medium high heat.
6
Make sure that the tuna steaks are evenly coated with the marinade prior to placing on the grill then sear the tuna for 3-4 minutes per side.
7
Mean while coat shrimp with remaining tandoori paste and grill 45 seconds per side or until just cooked.
8
For the shrimp and coconut cream puree, heat the peanut oil in a medium sauce pan over medium high heat.
9
SautA the ginger and enoki until golden brown.
10
Next add the green curry paste and shrimp, sautAing until all is well coated and shrimp is just beginning to cook.
11
Add the coconut cream and bring to a gentle simmer.
12
Simmer five5 minutes before pureeing until smooth in a blender or food processor.
13
Return puree to the pan and season with salt and pepper to your taste.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Marinade:, A 3/4 teaspoon of curry powder, A 1/2 teaspoon o f turmeric powder, 1/8 teaspoon of ground cumin, and more.

Yes, Grilled Curry Tuna with a Shrimp and Coconut Puree on a bed of Rice Noodles Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Curry Tuna with a Shrimp and Coconut Puree on a bed of Rice Noodles Recipe

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