Lunch · 17 mins
Cabbage scrunched with lime and sugar until it turns shocking pink, warm tortillas, cool coconut yoghurt and big flakes…
Contains: Fish, Cereals containing gluten
Thai Green Curry with Ginger, Lime & Coconut Tuna
Green curry paste fried until it darkens, coconut milk reduced until it clings rather than pools, with aubergine and green beans over jasmine rice. Fragrant cold-weather food.
By the WILD’R kitchen · Published 28 October 2026
- Prep
- 5 mins
- Hob and oven
- 20 mins
- Total
- 25 mins
- Occasion
- Dinner
- Flavour
- Ginger, Lime & Coconut
Allergens
Contains: Fish, Crustaceans
Allergens shown are for the recipe as written. Always check the pack of every ingredient you use.
ready to eat One pan. The fish does none of the work.
Your WILD’R tuna steaks are already grilled. They need warming through only. Cooking them again will dry the fish and lose the glaze. Or skip it entirely and eat them cold.
Fan oven
7 min
at 180C, steaks whole
Or in a pan
2 + 2 min
each side, warm pan, no oil
Ingredients
Serves
The WILD’R bit
1 pack WILD'R Ginger, Lime & Coconut Yellowfin Tuna Steaks (2 × 90g)
For the rice
For the curry
To finish
Contains: Fish, Crustaceans
Method
Heat the oven & cook the rice
Heat the oven to Fan 180°C. Rinse the rice until the water runs clear, then put it in a small pan with the water and salt. Bring to the boil, turn to the lowest heat, lid on, 10 minutes. Off the heat, lid still on, 5 minutes more. Don't lift the lid.
Fry the paste
Warm the oil in a wide pan over medium-high heat and add the curry paste. Cook for 1–2 minutes, stirring constantly. It will darken by a shade and the smell will go from flat to sharply fragrant.
Reduce the sauce
Pour in the coconut milk and add the aubergine. Simmer for 10 minutes, stirring now and then. You want it thick enough to coat the aubergine rather than pool around it.
Add the beans & season
Green beans in for 4 minutes, until they've turned bright green and bend without snapping cleanly. Stir in the fish sauce, sugar and lime juice.
Warm the tuna
Place the steaks on a lined tray, coconut side up, uncovered, and heat for 7 minutes at 180°C. Warming through only.
Plate & serve
Rice onto two warm plates, curry spooned alongside and around it. Lift each steak with a fish slice and rest it whole on top, then scrape any stray coconut back over. Basil, chilli, lime wedge.
Cook’s notes
- Warming the tuna
- Fan oven 7 minutes at 180°C, uncovered and coconut side up, or 2 minutes each side in a warm pan. The steaks arrive ready to eat — this is warming through, not cooking.
- Curry paste
- Most Thai green curry pastes contain shrimp paste. Check the jar if you're cooking for a crustacean allergy.
- Fry the paste properly
- The 1–2 minutes in oil is what takes the flavour from flat to fragrant. Skip it and the curry tastes raw.
- Allergens
- Contains fish and crustaceans. Ingredient brands vary, so check the labels on the products you buy.
Made with Ginger, Lime & Coconut Tuna Steaks
Zingy ginger and fresh lime rounded out with creamy coconut. Sunshine in a pack.
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