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Hot Thai Tuna with Curry Paste

A delightful dish that marries the wholesome benefits of canned tuna with the bold flavors of Thai cuisine, bursting with freshness from lemongrass and makrut lime leaves.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Southeast Asian, Thai
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Curry Paste
  • 1/2 teaspoon black peppercorns Freshly ground
  • 1 1/2 inch turmeric root, sliced, or 1 teaspoon ground turmeric Use fresh if available
  • 3 tablespoon red curry paste Thai Kitchen or Maesri brands recommended
  • 1 teaspoon fermented shrimp paste (gapi) Adds umami flavor
Main Ingredients
  • 2 cans tuna, no salt added (260g total drained weight) Choose premium brands for better taste
  • 2 to 3 tablespoon neutral oil (canola or vegetable oil) Use less if tuna is packed in water
  • 1 stalk lemongrass, bottom half only, thinly sliced Essential for flavor
  • 3 to 4 pieces makrut lime leaves, thick stems removed, thinly julienned Provides a citrusy flavor
  • 1 tablespoon palm sugar, finely chopped Can substitute with brown sugar
  • to taste fish sauce Season according to preference
  • to taste chopped cilantro, optional, for garnish Fresh and aromatic
  • to taste red and green chilies, optional, for garnish For extra heat or color
  • Jasmine rice or congee, for serving Best served warm

Method
 

Preparation
  1. In a mortar and pestle, grind the black peppercorns until fine. Add the sliced turmeric and grind until you have a smooth paste. Incorporate the red curry paste and shrimp paste; pound together until mixed well.
  2. Heat 3 tablespoons of neutral oil in a wok over medium heat. Pour the curry paste mixture into the wok and sauté for about 2 minutes, or until aromatic.
  3. Toss in the palm sugar, stirring until dissolved. Add a splash of water if the paste looks too thick.
  4. Stir in the drained tuna, gently breaking it up with your spatula. Continue to stir until well combined and appears dry and crumbly.
  5. Add the sliced lemongrass, julienned lime leaves, and chilies (if using). Toss well to combine.
  6. Turn off the heat, taste and add fish sauce to your liking. Garnish with chopped cilantro if desired, and serve over jasmine rice or congee.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors improve over time.