Tilapias's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which will absorb the brothy sauce.
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
3 cups hot cooked basmati rice
4 lime wedges
How to Make It
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
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Fantastic, quick dish to make if your knife skills are quick. Otherwise, takes a little longer. Fantastic flavor. I added about 3-4x the amount of curry paste, a whole minced jalapeno, and about a 1/2 T. of cayenne to beef up the heat. Delish! Lots of leftover sauce.
Love this recipe and have made it quite often. I also double the curry paste and cook the fish in the sauce for more flavor. Good with jasmine or basmati white rice and any Asian vegetable like snow peas, bok choi, gai lan, even spinach with a bit of sesame oil.
Great flavor; add a bottle of hot sauce or red pepper flakes to the table for those who want to spice it up. The following day I heated up the left over fillet and sauce and turned it into a soup-it was outstanding. I will definitely be making this recipe again.
This is an outstanding recipe!! I didn't have bell pepper so I omitted and I used regular onion instead of green and this recipe is amazing!! I'm thinking I would even use this sauce in another recipe with lamb or chicken. Thanks cooking light!
The flavor is amazing but the fact that it's light and fairly easy to prepare too push this into 5 star territory. I subbed U.S. farmed rainbow trout for the tilapia since it's richer in omega-3s. I cooked it for the same amount of time as the tilapia and found it worked fine. I served it with steamed cauliflower and cooked brown basmati rice. Next time, I might chop the cauliflower finer and put it in with the bell peppers if I decide to have it with cauliflower again. As many others have said, don't skip the lime juice garnish. It's crucial.
I just made this recipe exactly as is for my Sunday lunch. It was fantastic! The best red curry coconut sauce I've found so far. I squeezed in a lime wedge at the end and it added a nice brightness to the dish. I will definitely make this over and over, and switch out from the fish to chicken or shrimp/scallops. A keeper!