Broiled Tilapia with Thai Coconut-Curry Sauce

This recipe is delicious! As others have noted, make sure to have everything prepped and ready before you start the sauce as it all comes together very quickly. Next time we'd add some jalapeno to up the head, but otherwise it's perfect!

This only word I can think of to describe this is divine! Once the chopping is done, the sauce goes together while the fish broils so it is pretty quick to prepare. I love Thai food and this satisfies my cravings. I don't change a thing about the recipe, except for I add more curry paste because we like it spicy. Served with steamed sugar snap peas. Great for a family meal but would stand up to company as well.

I love authentic Thai. I think this could have a five star review with some tweaking. I did three small changes - using canned ginger, not fresh; I left out the cumin (I don't really see cumin as a Thai flavor??) and I, like others, cooked the fish IN the sauce. I dont think actually think these tweaks change it-- in fact I think they made it more "Thai-like" from my knowledge of Thai. I know that poaching HELPED the recipe as the KEY thing I did to make the WHOLE recipe better was to whip out my fish sauce and put a few generous drops in (about 20). Before that, the sauce was too sweet and too "brown" -- I'd substitue fish sauce for the soy entirely if the soy is meant to add salt. I agree the sesame oil was unneccesary and detracted from the flavor and I LOVE sesame oil. Its a good recipe, but with tweaks.

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Amazing! I have made this several times and it never fails.

Made to recipe and was quick & easy and very pretty on the plate. Great mild flavor (we like a bit more heat), lots of sauce. Don't forget the lime wedge, it brightened the fish. Served with snow peas. Will use the leftover sauce tonight with mahi-mahi so probably need to pump it up with more curry paste.

This is quite good. There is a similar thai chicken recipe by cooking light as well, using less coconut milk and roasted red peppers. BUT, folks who reviewed and said it wasn't spicy were not using Thai red curry paste! I used Thai Kitchen red curry paste and it was VERY spicy. Fine for folks who like spicy but not good for small kids. I also cooked the fish in the sauce. If you have thai curry paste, I would suggest 1 tsp. curry paste.

This was amazing. The family loved this. Followed the recipe. No cilantro though, we con't like it.

This is unreal - serve with naan bread and it might be mistaken for Indian take out. I used reg coconut milk (tilapia and rice are so light already) and ommitted cilantro. D.i.v.i.n.e.

This recipe is very tasty and very easy to make. In fact, my 15 year old stepdaughter made it with no problems. I wouldn't change a thing. It's a must try.