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A plateful of tuna coconut curry served with coconut rice

Tuna Coconut Curry

A quick and easy, healthful recipe that cooks up in a jiffy!
Course Main Course
Cuisine Solomon Islands, Tuvalu
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 297kcal
Author Darlene at International Cuisine


  • 3 Tablespoons coconut oil
  • 1 medium onion chopped
  • 1 teaspoon ginger grated
  • 2 cloves garlic minced
  • 2 Thai bird chili peppers
  • 1 Tablespoon curry powder
  • 1 14 oz. can coconut milk
  • 4 scallions chopped
  • 1 cucumber peeled, seeded and cut lengthwise, julienne style
  • 4 Tablespoons soy sauce
  • 1 lb tuna steaks, raw cut into cubes


  • Heat up the coconut oil in a wok or skillet
  • Cook the onions over medium-high heat until translucent, about 5 minutes
  • Add in the ginger, garlic, red chilies and curry powder, reduce heat and cook until fragrant.
  • Stir in the coconut milk, green onion and cucumber
  • Add in the soy sauce and stir to combine
  • Add in the tuna cubes and cook until desired preference. Do not overcook.
  • Serve with coconut rice, or regular steamed rice.


Calories: 297kcal | Carbohydrates: 8g | Protein: 30g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 1055mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2682IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg