Print

Thai Red Curry Tuna Pasta Bake

Spicy Thai Red Curry Tuna Pasta bake in oven-proof dish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale
  • 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:

  1. 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:

  1. 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.)
  2. Preheat oven: Preheat oven to 350°F/180°C.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Mix through the spinach and basil: Add the baby spinach and Thai sweet basil leaves and mix until just wilted.
  9. 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.
  10. Serve: Divide evenly on to plates or in bowls and serve immediately!

Equipment

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. See ‘Variations’ section in the post for how to customize this recipe for specific dietary needs.
  7. Recipe inspired by Marion’s Kitchen and adapted from my Creamy Tuna Pasta Bake (Tuna Mornay) recipe.

Nutrition

Find it online: https://thatspicychick.com/thai-red-curry-tuna-pasta-bake/