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Thai canned tuna curry in coconut milk.

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.

spicy canned tuna fish curry with thai ingredients, a one pot curry for you.

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.

cooked in coconut milk,lemon grass and kaffir leaves a gluten free curry inspired by thai food.

Save the recipe to your favorite Pinterest board!

Try making this Spicy tuna fish curry.  It's inspired by Thai ingredients like lemongrass, kaffir leaves and change a curry into an Asian inspired dish with so much taste.

Dinner/dishes you can make with canned tuna.

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

Raw avocado tuna salad with onions.

RECIPE DIFFICULTY -EASY

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.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Yield: 3

Canned tuna fish curry in coconut milk.

Try making this Spicy tuna fish curry.  It's inspired by Thai ingredients like lemongrass, kaffir leaves and change a curry into an Asian inspired dish with so much taste.

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.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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Bacheca Incontri Milano

Monday 1st of January 2018

Yummy...it looks delicious! I'll surely try this recipe. Thanks for sharing

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