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Hot Thai Tuna with Southern Thai Curry Paste

A delightful fusion of fresh tuna and aromatic Southern Thai curry paste, creating a quick, flavorful dish that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Curry Base
  • 1/2 teaspoon black peppercorns Freshly ground for the best flavor.
  • 1.5 inch turmeric root, sliced, or 1 teaspoon ground turmeric For color and a slightly earthy aroma.
  • 3 tablespoons red curry paste Use a high-quality brand for the most authentic taste.
  • 1 teaspoon fermented shrimp paste (gapi) A traditional ingredient that gives depth to the curry.
Tuna and Oils
  • 2 cans tuna, no salt added (260g total drained weight) Opt for sustainably sourced tuna if possible.
  • 2 to 3 tablespoons neutral oil Such as canola or vegetable oil; if your tuna is packed in oil, you can use less.
Aromatics
  • 1 stalk lemongrass, bottom half only, thinly sliced Adds a fragrant zing to the dish.
  • 3 to 4 makrut lime leaves, thick stems removed, thinly julienned Essential for that signature Thai flavor.
  • 1 tablespoon palm sugar, finely chopped Balances the dish with a touch of sweetness.
  • Fish sauce, to taste For a salty umami kick.
  • Chopped cilantro garnish, optional Freshness to finish the dish.
  • Red and green chilies for garnish, optional, or bell pepper for color without heat To have fun with your presentation.
Serving
  • Jasmine rice or congee for serving The perfect base to soak up all the fabulous flavors.

Method
 

Make the Curry Paste
  1. In a mortar, grind the black peppercorns until fine. Add the sliced turmeric and grind into a smooth paste. Incorporate the red curry paste and shrimp paste, pounding to blend beautifully.
Make the Stir Fry
  1. If your tuna is packed in water, heat 3 tablespoons of oil in a wok over medium heat. If packed in oil, reduce to 2 tablespoons. Add the curry paste and sauté for about 2 minutes until aromatic.
Add the Palm Sugar
  1. Stir in the palm sugar until it dissolves. If the mixture feels too dry, add a splash of water to loosen the paste for a creamier texture.
Incorporate the Tuna
  1. Add the drained tuna, mixing thoroughly until the curry paste coats it evenly. Keep stirring until the tuna becomes dry and crumbly, usually about 5 minutes.
Add Aromatics
  1. Toss in the lemongrass, lime leaves, and chilies (if using), mixing just enough to combine before turning off the heat.
Final Touches
  1. Taste and add fish sauce as needed. If you like, sprinkle in some chopped cilantro. Serve hot over jasmine rice or congee, allowing those bold flavors to shine.

Notes

For the best flavors, always use fresh spices and high-quality tuna. This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the tuna.