Lemongrass Red Curry with Tuna Meatballs

Weeknight Deliciousness = Lemongrass Red Curry with Tuna Meatballs. Yes Please! Quick, Cost-Effective, and Absolutely Screaming with Flavour. Beautiful StarKist EVOO Yellowfin Tuna Meatballs Wrapped in a Chili-Spiked, Soul-Warming Red Curry. Perfect for Cool Autumn Evenings, a natural source of Omega 3s, a great source of protein, and pantry friendly. So awesome! Recipe Link in Profile. Have the best day friends – you’re awesome! #StarKistEVOO #ad

Lemongrass Red Curry with Tuna Meatballs 

Makes 4 – 6 servings 

Tuna Meatballs 

5 X 2.6-ounce StarKist EVOO Yellowfin Tuna in Extra Virgin Olive Oil pouches

2 teaspoons soy sauce

2 garlic cloves, minced

1 tablespoon minced ginger 

1 tablespoon minced cilantro leaves 

Zest of 1 lime

1 egg, beaten 

½ cup panko breadcrumbs, plus more for rolling the meatballs 

2 tablespoons grapeseed oil 

Lemongrass Red Curry 

1 grapeseed vegetable oil 

1 tablespoon ginger, minced

1 tablespoon garlic, minced 

1 tablespoon basil stems, minced

2 stalks lemongrass, bruised 

2 large carrots, peeled and sliced 

6 tablespoons red curry paste

800 ml coconut milk 

1 tablespoon lime zest

2 tablespoons fish sauce

1 teaspoon brown sugar

1 cup sugar snap peas

Handful of fresh cilantro leaves

1 lime, cut into wedges 

1 red chili, finely sliced

Cooked jasmine rice, to serve 

1. First, prepare the tuna meatballs. In a large bowl, combine the Starkist EVOO Yellowfin Tuna, soy, garlic, ginger, cilantro, lime zest, egg, and panko, and season with a pinch of sea salt. Mix well, then shape and form into golf ball-sized meatballs. Roll the meatballs in panko, coating all sides, then set aside. 

2. Heat a large skillet over medium heat, then pour in 2 tablespoons of grapeseed oil. When the oil is shimmering, fry the meatballs until golden brown on all sides. Remove from the heat and set aside. Beautiful. 

3. Next, prepare the Lemongrass Red Curry! In that same skillet, still over medium heat, add an extra tablespoon of oil. When hot, add the ginger, garlic, basil stems, and carrots, and cook about 2 minutes, until fragrant. Add the red curry paste and cook, stirring constantly for 1 minute, then pour in the coconut milk and add the lemongrass, lime zest, and bring to a boil. Let the sauce simmer and bubble away for 12 – 15 minutes, until thickened. Add the fish sauce, brown sugar, and sugar peas, and bring the sauce back to a boil, then remove from the heat. 

4. Arrange the tuna meatballs in a serving tray (or individual bowls), then portion out the curry. Garnish with cilantro leaves, and serve with cooked jasmine rice, lime wedges, and fresh chilies (if you like it spicy). Delicious!

4. Arrange the tuna meatballs in a serving tray (or individual bowls), then portion out the curry. Garnish with cilantro leaves, and serve with cooked jasmine rice, lime wedges, and fresh chilies (if you like it spicy). Delicious!