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Seared Ahi with Thai Coconut Curry

Recipe by Raymond Siu for Fresh Seas Market

Made with Ahi tuna steaks

Serves 6


½ green bell pepper, sliced
½ red bell pepper, sliced
½ red onion, sliced
4 tablespoons peanut oil, divided
4 garlic cloves, smashed
3 teaspoons Thai yellow curry paste, (add more for more heat)
1 cup coconut milk
10 Thai basil leaves
2 teaspoons fish sauce
1 tablespoon lime juice
Salt & pepper

2 lbs. fresh ahi steaks
1 tablespoon yellow onion, diced
1 tablespoon tomato, diced
1 small green onion, finely sliced


Season ahi steaks with salt and pepper. Place fish in a sauté pan over high heat with peanut oil and brown the tuna, about 1 minute on each side (should be rare). Transfer to plate. 

Using a small sauce pan, heat remaining peanut oil on medium heat. Sauté garlic, ginger and curry paste for about two minutes. Swirl and add basil leaves and coconut milk. Simmer to a sauce consistency, adding a small amount of water if necessary, for about 4-5 minutes. Season with fish sauce and lime juice. Salt and pepper to taste.

 Lightly stir fry the red onion and bell peppers, with salt and pepper to taste. Serve the sauce under the vegetables with seared Ahi on top. Finally, garnish with diced mixed onion, tomato and julienned green onion on top. 

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