Instant Thai Tuna Curry with Coconut Milk
All the delicious flavors of Thai curry are made easily and quickly with a can of tuna. This Instant Thai Tuna Curry comes together in no time at all and by the time your rice cooks, it is ready!!
Serve with steamed white rice(Thai rice), some easy stir-fried vegetables, scrambled egg, or heartier vegetarian dishes like sambal goreng. This is a recipe that you will be happy to have for those lazy or hectic days.
Instant Thai Tuna Curry with Coconut Milk
® This is a RAS signature Recipe©
♦Prep time:5min ♦Cook time:15min ♦Yield:3 Servings.
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Instant Thai Tuna Curry with Coconut Milk
Description
A quick and flavourful Thai-inspired tuna curry made with coconut milk, canned tuna and fresh aromatic ingredients. Lemongrass, galangal and kaffir lime leaves lend this simple curry its distinctive fragrance, while dried red chilli paste adds warmth and depth. Serve with hot steamed Thai Jasmine rice for an easy, satisfying meal.
Ingredients:
To serve:
Instructions
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Quick prep: Trim the lemongrass and lightly pound the stalk to loosen the outer layers. Remove the tougher outer layers to reveal the tender inner portion. Slice the tender lemongrass thinly on the diagonal.
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Slice the galangal into 5 - 6 pieces. Cut the kaffir lime leaf into two pieces and remove the tough central vein.
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Pour the coconut milk into a small saucepan. Rinse the can with approximately ½ cup water and add this to the saucepan as well.
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Bring to a gentle simmer, then add the sliced lemongrass, galangal and kaffir lime leaf.
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Allow the coconut milk to simmer gently, stirring occasionally, until the aromatics infuse the liquid.
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Important: Watch the saucepan carefully, as coconut milk can bubble up and boil over quite easily. Adjust the heat whenever it begins to rise, and stir occasionally to prevent it from overflowing.
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Reduce the heat and stir in 1 - 2 teaspoons of dried red chilli paste, depending on your preferred level of heat.
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Crumble in the chicken stock cube and add a pinch of turmeric powder for colour.
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Continue simmering over low heat, stirring occasionally, until the curry begins to thicken slightly.
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Drain the canned tuna well, pressing gently against the lid to remove the excess sunflower oil.
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Add the tuna flakes to the simmering curry and stir gently to combine.
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Taste and adjust the seasoning. Add a little more chilli paste if desired, and only add extra salt if needed, as the chicken stock cube already contains salt.
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Continue simmering until the curry reaches a lovely creamy, slightly thickened consistency. Adjust the consistency to your preference with a little water if necessary.
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Garnish with fresh cilantro and serve hot with steamed Thai Jasmine rice.
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Enjoy your quick and delicious Thai-inspired tuna curry!
Note
- Galangal is an aromatic rhizome with a subtle mustard-like fragrance and is related to ginger. Keep the slices fairly thick so they can infuse the curry without disintegrating.
- Kaffir lime leaf: The correct culinary name is makrut lime leaf, although kaffir lime leaf is still widely used in recipe searches.
- Chilli paste: Start with one teaspoon and increase to taste. Your homemade dried red chilli paste will give the curry a particularly distinctive flavour.
- Tuna: Fold it in gently so that you retain some recognisable tuna flakes rather than breaking everything down into a paste. If you prefer tuna chunks you can use that, but I would break them down a bit to absorb the curry better.
- For a heartier curry you could add straw mushrooms.
