Thai Red Curry Gourmet Albacore with Rice

Ingredients:
1 cup rice
2 cups water
2 cans Oregon’s Choice Gourmet Albacore
2 tbsp olive oil
1 tbsp ginger, minced
4 garlic, minced
8oz red curry paste
1 can coconut milk
1 cup chicken stock
1 tsp fish sauce
½ tsp brown sugar
¼ cup basil, chopped
¼ cup chives
1 tsp lime juice
1 lime, cut into wedges
Chickpeas:
1 can chickpea
1 tsp olive oil
½ tsp garam masala
1/8 tsp salt and pepper

Instructions:
Chickpeas:
Preheat the oven to 425°F. Open and drain the chickpeas, then rinse under cold water. Combine olive oil, garam masala, salt, and pepper in a bowl. Toss the chickpeas to coat evenly, then spread them onto a baking sheet or stone. Roast for 15 minutes until cooked and slightly crispy.

Rice:
Meanwhile, place 1 cup of rice and 2 cups of water in a pot over high heat and bring to a boil. Once boiling, stir to prevent sticking, then reduce the heat to the lowest setting. Cover with a lid and cook for 10 minutes. Turn off the heat and let it rest while preparing the curry.

Thai Red Curry:
Open and drain Oregon’s Choice Gourmet Albacore.
Heat a large saucepan over medium heat and add olive oil. When the oil is hot, stir in the garlic and ginger. Cook, stirring often, for 1 minute.
Whisk together the curry paste, coconut milk, and stock until combined, then pour the mixture into the saucepan. Bring to a boil over medium-high heat, then reduce the heat to a simmer.
Simmer for about 15 minutes, or until the sauce has thickened slightly.
Add Oregon’s Choice Gourmet Albacore to the saucepan, then stir in the fish sauce, lime juice, and brown sugar. Cook for another 5 minutes. Remove from heat.
Spoon the curry over rice and top with roasted chickpeas. Garnish with fresh basil, chives, and lime wedges.