Thai Red Curry Tuna Pasta Bake
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This Thai Red Curry Tuna Pasta Bake blends spicy, creamy, and cheesy in one irresistible dish! With pantry staples like canned tuna, corn, and red curry paste, it’s a flavorful twist on a classic comfort meal the whole family will love. Ready in 45 minutes and perfect for an easy weeknight dinner and meal prep!
Love the flavors in this curry pasta bake? Try this Thai Red Curry Chicken Pasta, Creamy Chicken Curry Pasta With Thai Curry Paste, or Thai Green Curry Chicken Tortellini next!
About This Recipe
If you love a creamy tuna pasta bake and bold Thai flavors, this Thai Red Curry Tuna Pasta Bake is the perfect fusion dish for you! It’s spicy, aromatic, and easy to make with pantry staples like canned tuna, red curry paste and pasta.
Instead of coconut milk, this comforting dish uses a light homemade cream sauce thickened with Parmigiano Reggiano cheese (or Parmesan) for richness without the heaviness.
Tossed with sweet basil and veggies such as spinach, red peppers, corn, and with a decent touch of heat, this cheesy, savory bake is a fun twist on a classic tuna pasta and great for busy nights or next day meals!
If you’re a fan of tuna pasta bakes, try my Tuna Mornay!
Table of contents
Why This Recipe Works
- Quick & weeknight-friendly. Made with pantry staples like canned tuna, pasta, corn, and red curry paste. It’s easy to prep and bake.
- Big, bold flavors. Thai red curry paste, makrut lime leaves, and sweet basil bring warm, citrusy, and aromatic depth.
- High protein. Tuna and cheese pack in satisfying protein with every bite (46.8 grams per serving!).
- Customizable. Use your favorite pasta shape, swap in other veggies, adjust the amount of heat, use more or less cheese, etc.
- Perfect for leftovers. It stores and reheats well, making it ideal for make-ahead meals or next-day lunches.
Ingredient Notes and Substitutes
- Aromatics: I use garlic, Asian red shallots, and fresh red chilies (optional). Use Thai Bird’s Eye chilies for heat or any hot red chili that’s more readily available to you. Omit or adjust the quantity for a kid-friendly version or a milder spice level. If you can’t find Asian red shallots, a medium regular shallot (eschalot), red onion, or yellow onion can be used instead.
- Veggies: Red bell pepper, baby spinach, and canned corn bring color and texture. Frozen or fresh corn would also work well.
- Pasta: Fusilli works great but any short-cut pasta (like penne pasta, cavatappi, rigatoni, etc.) will do. Use a gluten-free version if needed or a whole grain/wholemeal pasta if preferred.
- Canned Tuna: I use Albacore solid white tuna in water for a clean, meaty texture. Choose your favorite kind be it tuna in spring water, olive oil, etc. Be sure to drain well.
- Red Curry Paste: I use Mae Ploy brand curry paste for its bold and authentic flavor. However, Maesri and Nam Jai are also excellent. For a milder option, try De Siam or Thai Kitchen. Red curry paste is widely available in supermarkets, Asian grocery stores, and online.
- Makrut Lime Leaves (known as kaffir lime leaves): Adds a citrusy aroma. Use fresh if possible, or substitute with ground dried or whole dried leaves from a well-stocked mainstream grocery store.
- Creamy Sauce Base: Made with unsalted butter (sub extra virgin olive oil or olive oil if preferred), all-purpose flour, and whole milk (I used 3.7% fat). There is no need for heavy cream.
- Cheeses: Parmigiano Reggiano adds nutty depth to the sauce while mozzarella cheese creates that melty topping. Use more of either if you like it extra cheesy. You can also use other types, such as Gruyère cheese if you like.
- Seasonings: Kosher salt and freshly cracked black pepper are all you need.
- Thai Sweet Basil: Known as ‘horapa’ in Thai, this fragrant herb has a distinct anise-like flavor and adds a bold, herbal aroma to dishes like Thai Green Curry Fried Rice, Thai Panang Chicken Curry, or Thai Red Curry Fried Rice. Look for it at Thai or Asian grocery stores, or substitute with regular fresh basil if unavailable.
Full ingredient list and amounts are in the recipe card below.
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How to Make Spicy Tuna Pasta Bake
Below is a step-by-step overview on how to make this recipe. Scroll down to get to the recipe card below with the full recipe and detailed instructions!
Although I personally don’t serve it with a side dish since this hearty tuna pasta bake is quite filling on its own, you can pair it with a simple side salad if desired.
Storing and Reheating Leftovers
- Storing: Keep leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheating: Microwave on high for 2-3 minutes, stirring halfway through, until heated through and the cheese is melted.
Cook’s Tips
- Adjust the heat level. Use fewer chilies and a milder curry paste (like Thai Kitchen or De Siam) for a gentler spice level.
- Go low-sodium. Choose unsalted canned tuna for better control over salt.
- Make it cheesier. Top with extra mozzarella, parmesan, or even Gruyère before baking for a more cheesy topping!
- Make the sauce thicker. Use up to 3 tablespoons of flour for a creamier, thicker consistency while keeping the same amount of milk. You can also add extra mozzarella and parmigiano reggiano cheese to the sauce to make it extra cheesy and thicker!
Variations
- Make it gluten-free. Use gluten-free pasta and a 1-to-1 gluten-free flour blend (Bob’s Red Mill is a great brand).
- Make it vegetarian. Swap in a plant-based tuna alternative like OmniTuna.
- Make it vegan. Use dairy-free butter, milk, cheese, and a vegan tuna substitute.
- Use other veggies. Consider mushrooms, zucchini, peas, cherry tomatoes, sugar snap peas, snow peas, cauliflower florets, green beans, etc.
- Other types of cheese. Try Gruyère, cheddar, or a blend with more Parmigiano Reggiano for a deeper cheesy flavor.
FAQs
Yes! Assemble everything in the baking dish, cover, and refrigerate for up to a day. Bake just before serving, until hot throughout, the cheese has melted and the dish is bubbling at the edges.
Absolutely. Shredded rotisserie chicken, salmon, shrimp, or even tofu work well in place of tuna. Just know that the flavors will differ based on what you choose.
It will change the flavor and consistency, but yes, substitute part or all of the milk with canned coconut milk for a more traditional curry flavored dish.
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More Pasta Bake Recipes
Thai Red Curry Tuna Pasta Bake
This Thai Red Curry Tuna Pasta Bake blends spicy, creamy, and cheesy in one irresistible dish! With pantry staples like canned tuna, corn, and red curry paste, it’s a flavorful twist on a classic comfort meal the whole family will love. Ready in 45 minutes and perfect for an easy weeknight dinner and meal prep!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Bake
- Cuisine: Thai-inspired
Ingredients
- 3 small / 60 grams Asian Red Shallots (or use 1 medium regular shallot/eschalot or red onion) – finely chopped
- 5–6 cloves / 30 grams Garlic – minced
- 9–10 pieces / 30 grams fresh Red Chilies, to taste (optional – I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish, note 1*)
- 1 large / 6 ounces Red Bell Pepper – cored, deseeded, finely diced
- 2 Makrut Lime Leaves (note 2) – destemmed, finely minced into a powder
- 20 grams / 1 cup Thai Sweet Basil Leaves (note 3)
- 2 x 7-ounce cans / 2 x 198 grams canned Tuna (I used Albacore Solid White Tuna in Water) – drained
- 1 x 15-ounce / 425 grams canned Corn – drained (substitute 1.5 cups frozen corn or fresh shucked corn kernels)
- ½ cup / 40 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
- ¾ cup / 80 grams shredded Mozzarella Cheese (either from a bag or shredded from a block)
- 2 cups / 132 grams Baby Spinach – washed if needed
- 10 ounces / 280 grams uncooked Fusilli Pasta (or any short-cut pasta shape)
- 2 cups / 480ml Whole Milk (mine is 3.7% fat)
- 2 tablespoons / 28 grams Unsalted Butter
- 3 tablespoons / 60 grams Thai Red Curry Paste (I use Mae Ploy brand – note 4)
- 2 tablespoons / 18 grams All-Purpose Flour
- 1.5 teaspoons Kosher Salt, to taste
- 1 teaspoon freshly cracked Black Pepper, to taste
Instructions
Prep:
- Prepare the fresh ingredients: Chop the shallots, garlic, fresh red chilies, red bell pepper as indicated in the ‘ingredients’ section. Destem the makrut lime leaves and mince into a fine powder. Pick the Thai sweet basil leaves off the stems if purchased a bunch with the leaves still attached. Wash and pat-dry. Drain the canned tuna and canned corn. Use a block grater to grate the Parmigiano Reggiano (or parmesan) cheese.
Thai Red Curry Tuna Pasta Bake:
- Cook the pasta: Cook the fusilli pasta al-dente in a large pot of boiling salted water (or use the same deep nonstick pan you’ll use to make the rest of the pasta dish). Drain and set aside. (I like to run water cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
- Preheat oven: Preheat oven to 350°F/180°C.
- Sauté the aromatics: Heat the unsalted butter a large deep nonstick pan over medium-high heat. Once melted and frothing, add the shallots and garlic and sauté for a minute until softened. Then add the chilies and sauté for 30 seconds until fragrant.
- Add the curry paste and makrut lime leaves: Add the Thai red curry paste and minced makrut lime leaves. Sauté to combine until the curry paste has mostly broken down and is aromatic – 1 minute.
- Add the bell pepper and flour: Add the bell pepper and sauté to combine briefly. Then add the flour and mix to combine. Cook for a minute to get rid of the floury taste.
- Build the sauce: Lower the heat and gradually pour in the milk while whisking to combine. Stir in kosher salt and black pepper to taste. Add the Parmigiano Reggiano cheese and mix until fully melted and the sauce starts to thicken.
- Add the pasta, corn and tuna: Add the cooked pasta, canned tuna and corn. Mix well to combine until everything is evenly coated in the sauce.
- Mix through the spinach and basil: Add the baby spinach and Thai sweet basil leaves and mix until just wilted.
- Bake: Transfer to a 9×13-inch baking dish. Sprinkle the shredded mozzarella evenly on top. Bake for 20-22 minutes until the cheese has melted and is golden brown, and the dish is bubbling at the sides. Transfer to a wire cooling rack and allow to cool for 5-10 minutes.
- Serve: Divide evenly on to plates or in bowls and serve immediately!
Notes
- Fresh Red Chilies. Use more or less to tailor this dish to your heat level preference. You can leave them out completely for a milder dish or if dining with children.
- Makrut Lime Leaves. Also known as kaffir lime leaves, this Thai herb has a citrusy aroma. It adds a sweet lime-like scent and flavor to Thai food. Find it in a Thai grocery store, or substitute with the ground dried version or whole dried makrut lime leaves. The latter two can be found in most well-stocked mainstream supermarkets. Note that whole dried makrut leaves will infuse the dish with flavor but are not eaten, which is why I prefer fresh minced leaves or recommend the dried ground version.
- Thai Sweet Basil. Known as ‘horapa’ in Thai, Thai sweet basil is a fragrant herb used in Thai dishes like Thai green chicken curry, Thai green shrimp curry, and Thai roasted chili fried rice. It has a distinct anise-like flavor and infuses any dish with an intoxicating fragrant herbal aroma. Find it at a Thai grocery story or Asian supermarket. Substitute with regular fresh basil leaves if unavailable.
- Thai Red Curry Paste. I use Mae Ploy Thai red curry paste in my home because I find the flavors to be more authentic. Other great brands I recommend are Maesri and Nam Jai. If you prefer a milder curry paste, De Siam and Thai Kitchen are both flavorful and good quality options. You can find red curry paste in most large mainstream supermarkets, Thai and Asian grocery stores and online.
- Storing and reheating: Store leftovers in an airtight sealed container in the fridge for 3-4 days. Reheat on high in the microwave for 2-3 minutes, stirring halfway through, until hot throughout and the cheese has melted.
- See ‘Variations’ section in the post for how to customize this recipe for specific dietary needs.
- Recipe inspired by Marion’s Kitchen and adapted from my Creamy Tuna Pasta Bake (Tuna Mornay) recipe.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 699
- Sugar: 15.2g
- Sodium: 1950.6mg
- Fat: 21.1g
- Saturated Fat: 11.7g
- Unsaturated Fat: 9g
- Trans Fat: 0.4g
- Carbohydrates: 78.6g
- Fiber: 8.1g
- Protein: 46.8g
- Cholesterol: 67.6mg
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