Quick Red Curry with Tuna and Peas

From Quick and Easy Thai by Nancie McDermott

1 c unsweetened coconut milk
2 Tb red curry paste
1 c (12 oz) tuna, packed in oil or water, drained
3/4 c chicken broth
1/2 c frozen peas
2 Tb fish sauce
2 tea palm sugar or brown sugar

In a medium saucepan over medium-high heat, bring the coconut milk to a lively boil and stir well. Reduce heat to medium and add the curry paste. Simmer gently for 3 minutes, stirring often and pressing to dissolve the paste and make a smooth sauce. Add the drained tuna, chicken broth, frozen peas, fish sauce, and sugar, and stir gently to mix everything well. Simmer 3-4 minutes more until heated through, and then transfer to a serving bowl.