Quick & Easy

Thai Red Tuna Curry With Corn


Tuna adds great flavour to curries and oh so quick!

Prep time:5 mins

Cook time:8 mins

Serves: 2


  • 1 tablespoon oil
  • 1 red onion, thinly sliced
  • 1 small red capsicum, thinly sliced
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 425g can John West Tuna in Brine, undrained
  • 270ml can coconut milk
  • ¼ cup water
  • 1 kaffir lime leaf, finely shredded
  • 420g can Edgell Corn Kernels, drained
  • 2 tablespoons chopped fresh coriander, plus extra leaves, for serving
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • Juice of ½ a lime
  • Jasmine rice, for serving


Step 1

Heat oil in a wok and cook onion and capsicum for 2-3 minutes or until softened but not coloured.

Step 2

Add Five Tastes Curry Paste and cook for 1 minute or until fragrant. Stir in undrained John West Tuna, coconut milk, water, kaffir lime and Edgell Corn Kernels, reserving a few for garnish. Simmer for 2-3 minutes.

Step 3

Stir in coriander, fish sauce, sugar and lime juice. Serve with jasmine rice and garnish with extra corn and coriander leaves.

Tasty Tip!

Edgell Garden Peas can be used as an alternative to the corn kernels.

Thai Red Tuna Curry With Corn
Average user rating:
  • 5

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

  • Corn Kernels 420g

    Corn Kernels 420g

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