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Green curry of tuna & pineapple


  • Place the coconut cream and oil in a large heavy-bottomed pan and boil until the mixture has split, continually stirring. Then add the curry paste and gently cook for a few minutes, continually stirring.
  • Add the coconut milk, galangal, fish sauce, sugar, lime leaves, pineapple and banana blossoms to the pan. Turn the heat down a bit, mix well and gently cook for 10 mins. Taste for seasoning. 
  • Then turn the heat right down, add the tuna and gently simmer, turning once or twice.
  • When the fish is ready, stir in the basil leaves and serve in individual flat soup bowls with steamed rice.


  • 200 ml coconut cream
  • 50 ml vegetable oil
  • 2-3 tbsp green curry paste
  • 2 cups coconut milk
  • 1 good knob galangal (or ginger), grated
  • 1-2 tbsp Asian fish sauce
  • 1 heaped tbsp shaved palm (or soft brown) sugar
  • 6 kaffir lime leaves, finely shredded
  • banana blossoms, soaked & finely sliced (optional)
  • 2-3 slices fresh pineapple, cut into wedges
  • 4 tuna (or swordfish) steaks 
  • 1 small handful Thai basil leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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