Spicy Rice with Tuna

Ingredients

• 300 g long grain rice
• 1 bunch spring onions
• 1 tsp freshly grated ginger
• 1 tbsp oil
• 400 ml coconut milk (1 can)
• Salt
• 250 ml vegetable broth
• 2 tsp Thai curry paste
• 300 g fresh tuna
• 500 g tender spinach
• 2 tbsp chopped parsley
• 2 tbsp oyster sauce (Asian grocery)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash rice in a sieve under running water, then drain. Wash spring onions, trim and slice into thin rings.

2. 2.

   Heat oil in a pot and sauté spring onions and ginger over medium heat while stirring. Add rice, stir briefly, pour in coconut milk and vegetable broth, mix in curry paste, season with salt, cover and simmer on low heat for about 15 minutes.

3. 3.

   Wash tuna, pat dry and cut into bite-sized pieces. Wash spinach, drain and roughly chop.

4. 4.

   Stir spinach and tuna into the rice, cover and cook for another ~5 minutes until the spinach wilts. Stir gently occasionally. Season the rice with oyster sauce and lemon juice, sprinkle parsley on top and serve.