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Hot Thai Tuna with Southern Thai Curry Paste

A delightful fusion dish that perfectly blends fragrant Southern Thai curry paste with nutrient-rich tuna, offering a flavor explosion in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 280
Ingredients Method Notes

Ingredients
  

Spices and Pastes
  • 1/2 teaspoon black peppercorns Freshly ground
  • 1 1/2 inch turmeric root, sliced (or 1 teaspoon ground turmeric) Use fresh for best flavor
  • 3 tablespoons red curry paste Mae Ploy recommended for rich flavor
  • 1 teaspoon fermented shrimp paste (gapi) Adds depth of flavor
Main Ingredients
  • 2 cans tuna, no salt added (260g total drained weight) Opt for high-quality, sustainably sourced tuna
  • 2 to 3 tablespoons neutral oil (like canola or vegetable oil) Adjust based on tuna's packing (water vs oil)
  • 1 stalk lemongrass, bottom half only, thinly sliced Essential for authentic flavor
  • 3 to 4 leaves makrut lime leaves, thinly julienned Remove thick stems
  • 1 tablespoon palm sugar, finely chopped For sweetness

Method
 

Preparation
  1. Grind the black peppercorns in a mortar until fine. Add the turmeric and grind until it forms a fine paste. Mix in the red curry paste and shrimp paste, pounding until fully combined.
  2. If your tuna is packed in water, add 3 tablespoons of oil to a wok. If packed in oil, reduce to 2 tablespoons. Warm the curry paste mixture in the wok over medium heat for about 2 minutes until fragrant.
Cooking
  1. Introduce the palm sugar into the mix and stir until dissolved. If it looks dry, add a splash of water to loosen it up.
  2. Add the drained tuna and mix well, stirring until the tuna breaks apart and fully absorbs the curry flavors, about 3-4 minutes.
  3. Toss in the sliced lemongrass, makrut lime leaves, and chilies if using. Mix well and turn off the heat.
  4. Taste and adjust seasoning with fish sauce as needed. Add chopped cilantro before serving hot over Jasmine rice or congee.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave. For meal prep, the curry paste can be made ahead of time and stored in the fridge for up to a week.