Thai canned tuna curry in coconut milk.

Try making this spicy tuna fish curry.

It’s inspired by Thai ingredients like lemongrass, kaffir leaves.

Using tinned tuna to make a curry.

Although it’s a curry and good for anyone following a pescetarian diet, my main inspiration for this tuna curry comes from basic Thai ingredients.

Canned tuna fish is put to good use in this curry to create a one-pot dish.

The tinned tuna curry is easy to make and will help you with putting together a quick meal.

Just like a Sri Lankan dhal curry, canned tuna cooks fast and can be prepared under 30 minutes.

The Kaffir leaves especially turns this ordinary coconut milk-based tuna dish into a fragrant and tasty gravy.

Do I absolutely need kaffir leaves and lemongrass for the dish?

Yes, the taste of the curry depends entirely on these two ingredients.

IF you want the curry to taste like a Thai dish and not like another ordinary fish curry or a Sri Lankan canned fish curry, you will need these ingredients are essential.

How to dry and preserve kaffir leaves.

So here’s how you can preserve the extra kaffir leaves once you’ve used a few in your tuna curry.

Place them in a container and microwave in 30 seconds break until they dry. this should take you less than 5 minutes.

Make sure to check on the kaffir leaves at every 30-second break to make sure they end up dry as you need it.

Once they dry place them in a ziplock back, let the air out, refrigerate and use them as required.

These dried leaves can be kept up to 3 months or more.

Can I use other types of canned fish for this dish?

Not the flaky kind, there are few varieties available out there. for the recipe, you would need cans with whole chunks of tuna.

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Dinner/dishes you can make with canned tuna.

Stove-top creamy tuna pasta dish(Sri Lankan).

Raw avocado tuna salad with onions.

Canned tuna fish curry in coconut milk.

2 tablespoons of coconut or vegetable oil

1 large Onion sliced

1 medium-sized Tomato sliced

2 lemongrass stalks bruised

1/2-1 inch of ginger sliced fine

1/2 teaspoon turmeric powder

1/2 teaspoon chilli powder

1/2 teaspoon chilli flecks

1 cup of coconut milk

2 kaffir leaves

2 tuna cans(choose the one with solid chunks in it)

Method

Place a pan over medium heat and pour in the oil.

As the oil heats, add the sliced onions and tomato, sauté for 2-3 minutes.

Slightly bruise the lemongrass stalk edges, cut them in half and add them to the pan.

Keep cooking the ingredients over medium heat, add ginger to the pan and keep mixing for further 2 minutes.

Add turmeric, chilli powder and chilli flecks to the pan, combine well another 2 minutes maintaining medium heat.

Pour in coconut milk and kaffir leaves to the pan and cook over medium heat for 5 minutes. season with salt while the gravy thickens.

Once the gravy thickens, add the tuna chunks to the gravy, to avoid breaking the delicate chunks, try not to use a  spoon to mix but simmer over low heat for five minutes or until you can get the aroma of the lemongrass and kaffir leaves.

As the curry cooks, gently pour gravy over the chunks of tuna a few times.

Taste, season with salt if necessary and serve warm.

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Canned tuna fish curry in coconut milk.

Yield: 3

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

TRY MAKING THIS SPICY TUNA FISH CURRY.

IT'S INSPIRED BY THAI INGREDIENTS LIKE LEMONGRASS, KAFFIR LEAVES AND CHANGE THE CURRY INTO A THAI INSPIRED DISH WITH SO MUCH TASTE.

Print

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 2 tablespoons of coconut or vegetable oil
• 1 large Onion sliced
• 1 medium-sized Tomato sliced
• 2 lemongrass stalks bruised
• 1/2-1 inch of ginger sliced fine
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon chilli flecks
• 1 cup of coconut milk
• 2 kaffir leaves
• 2 tuna cans(choose the one with solid chunks in it)

Instructions

Place a pan over medium heat and pour in the oil.

As the oil heats, add the sliced onions and tomato, sauté for 2-3 minutes.

Slightly bruise the lemongrass stalk edges, cut them in half and add them to the pan.

Keep cooking the ingredients over medium heat, add ginger to the pan and keep mixing for further 2 minutes.

Add turmeric, chilli powder and chilli flecks to the pan, combine well another 2 minutes maintaining medium heat.

Pour in coconut milk and kaffir leaves to the pan and cook over medium heat for 5 minutes. season with salt while the gravy thickens.

Once the gravy thickens, add the tuna chunks to the gravy, to avoid breaking the delicate chunks, try not to use a spoon to mix but simmer over low heat for five minutes or until you can get the aroma of the lemongrass and kaffir leaves.

As the curry cooks, gently pour gravy over the chunks of tuna a few times.

Taste, season with Salt if necessary and serve warm.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  6 Fresh Lemon Grass
• 
  Organic Turmeric Powder - 1LB Jar - 100% Raw w/Curcumin From India - by Jiva Organics
• 
  Spicy World Crushed Pepper Chilli Flakes, Red, 5 Pound
• 
  Fresh Kaffir Lime Leaves ( Thai Lime Leaves) 2 Oz.
• 
  Aroy-d Coconut Milk 100% Original Net 8.5 Oz.(pack of 12)
• 
  StarKist Chunk White Tuna in Water, 5 Ounce (Pack of 4)

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