Tuna Curry with Thai Flavours

Curries don’t always have to involve long lists of ingredients, hours of simmering or elaborate preparation. Some of the most satisfying curries are wonderfully simple, coming together in minutes with a handful of carefully chosen ingredients. Whether you’re looking for a quick weekday meal, a fuss-free lunch or something comforting to serve with rice, easy curries are a wonderful addition to any home cook’s repertoire.

This Thai-inspired Instant Tuna Curry is just that – a comforting curry that requires very little effort. It is infused with the unmistakable fragrance of fresh Thai aromatics: lemongrass, galangal and kaffir lime leaves. A spoonful of dried red chilli paste adds warmth and depth, while a little chicken stock cube brings everything together with a savoury richness.

What makes this curry particularly convenient is that there is no need to chop or cook onions, prepare an elaborate spice base or cook the fish from scratch. Everything comes together in one small saucepan, allowing the coconut milk to gently simmer with the aromatics before the tuna is added. In about 10 minutes of cooking, you have a lovely creamy curry with a delicate balance of coconut richness, fragrant herbs and chilli warmth. Start your rice alongside the prep and your meal will be on the table super quick!

Although inspired by Thai flavours, this is my own quick and practical take on a tuna curry, using ingredients that are easy to keep on hand. It is perfect for those days when you want something delicious without spending too much time in the kitchen.

Sometimes, a good curry really can be this simple!

Scroll down for the Complete Recipe.

Tuna Curry with Thai Flavours

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Tuna Curry with Thai Flavours – Recipe at a glance:

• Slice some fresh ingredients.
• Add all ingredients in sequence and simmer till done.

Ingredients:

• 1 can (400 ml) coconut milk (OR use 200 ml Coconut creame combines with 200 ml water)
• 1 can flaked tuna in sunflower oil, drained
• 1/2 cup water (to rinse the coconut milk can)
• 1 stalk lemongrass
• 1 piece galangal (about 3 inches)
• 1 kaffir lime leaf
• 1 chicken stock cube
• 1–2 tsp dried red chilli paste, or to taste
• A pinch of turmeric powder
• Salt, as needed
• A little fresh cilantro (coriander leaves), for garnish
• To serve:
• Hot steamed Thai Jasmine rice

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