Broiled Tilapia with Thai Coconut-Curry Sauce

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.

Great recipe! The only changes I made were to use regular coconut milk and I subbed fish sauce for the soy sauce. The presentation was beautiful, and I wouldn't hesitate to serve to guests.

This was really, really good and not difficult to make. I love broiling fish, makes it so quick and simple. I also love the flavors of the sauce with the fish. My husband loved it too.

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!

The sauce in this recipe is fantastic. Made the recipe as stated except I used regular coconut milk because that is what I had on hand. Not sure it would make a major difference so use whatever you have. This is definitely going in the dinner rotation.

Hubby and I LOVED this (too spicy for the kids), the fish was done perfectly. Used green curry paste and regular coconut milk b/c it was all that I had, and individually packaged, formerly frozen tilapia fillets.

wow! this is an amazing recipe, thanks.

We loved this (although my kids thought it was too spicy). I also used regular coconut milk as light isn't available around here. I used 1/2 the can and filled it to the top with water. It was still excellent.

Very tasty! I used part regular coconut milk and part skim milk instead of the light milk (saves a little money since the lite coconut milk is really just watered down regular). I also added in some sliced mushrooms and some Kaffir lime leaves.

Simply delicious! I fell in love with the subtle mix of aromas. Easy to do and unexpensive. Will make it again for sure.

We loved it. I may try the sauce with chicken and other fish as well.

This sauce is very good and could easily be used on other fish! I don't think I would use tilapia again, just personal preference. Also, I used brown basmati rice in my rice cooker and it came out way al dente after well over an hour! Obviously I did something wrong...check your manual first if you plan to do the same!

This meal is delicious. I make it all the time. I follow it completely and it comes out awesome every time. Wouldn't change anything about it. My boyfriend and I love it. Sometimes I don't even have fish and I'll just have the sauce and veggies with rice. So good.

Simple and packed with flavor. We wanted a little more heat though so I will add a little cayenne next time.

This has been a favorite of mine since it was published. I still love it just the way it is. The balance of flavors is perfect to me. I make it with regular or brown basmati rice, depending on what I have on hand. Delicious.

Loved this recipe. Quick and easy and great for weight watchers. Could have used a bit more heat but other then that great flavor. This will become a quick favorite.

A good solid recipe. I thought the sauce was just ok, I added fish sauce to give it more depth. I usually make the Thai style ground beef recipe on this site and the sauce for that is delicious. If I make Tilapia again I think I'd rather use the sauce for that instead.

Amazing! My husband LOVED it! He said it was the best tilapia recipe he ever had.

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.

One of my favorite recipes ever! I use Swai fillets instead of Tilapia. They are about the same price and the Swai is more filling so is more cost efficient for our family. If you like some extra spice try to find curry powder with crushed red pepper and put in with the ginger and garlic to release flavor and aroma. Use both curry powder AND curry paste. They each lend their own elements to the dish.

This was delicious. You can adjust the sweetness to your liking.

One of my top 3 all time favorite Cooking Light recipes. Great with shrimp or chicken as well. I don't change anything, and it comes out perfectly every time. I serve it with jasmine rice cooked in lite coconut milk instead of water, and fresh vegetable (soft) spring rolls from our grocery store.

I made some substitutions because of what I had in my cupboard at the time (cumin, garam marsala and tumeric instead of curry powder/paste) but overall this was absolutely outstanding.

This recipe was good and super easy to make. It was missing something, but we couldn't figure out exactly what it was that was missing. I used Thai red curry paste and did not use powdered curry, which shouldn't have made a difference. I added some extra red curry to add a little more spice. I also added some fish sauce but that didn't seem to be what was "missing" from the dish. Overall it was good. I would make it again, but it is not one of my favorites. I make a lot of Thai dishes. Maybe it just wasn't as good in comparison.

This is a very quick and easy meal. We loved the flavour and how healthy it is. My bf is a caterer, a bit of a picky eater and not a huge fan of fish - he went for seconds and licked the sauce off of his plate. He doesn't like cilantro, so I put basil in, which I usually love, but it seemed to make the sauce a bit bitter. I resolved that by throwing in another tablespoon of sugar. This sauce can definitely be used on other mild fishes.

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

The sauce is wonderful. I will make the sauce again and use it on other proteins -- maybe salmon, tofu or chicken.

A lot of prep work, but a fairly easy and non-messy dish to make. The curry gives it just the right amount of kick & even if you go overboard by accident, the sweetness of the coconut balances it out. I used green curry paste since I didn't have any red and couldn't find it at the store. Usually fish doesn't make for good leftovers, but this dish was fantastic the next day as well. Definitely a keeper!

This dish was great. We grilled the fish outdors instead of broiling. After some chopping and organizing of ingredients, it went together very quickly. We'll make this again with fish or even chicken.

My dad was blown away with this recipe and this dish brought smiles to my grandparents' faces. The only thing I would change is the amount of sauce; maybe half next time for four fillets, though just mixing the extra sauce with some plain rice is delicious!

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.

I've been making this for years. Easy and great for guests. Fantastic recipe!

This dish was amazing!!!! I will definitely be making this again!

We are not a fish family. My DH turns his nose up at it and my DS will eat it in fish stick form. Although we were wary with all the Indian smells coming out of the kitchen, we loved this! DH went for seconds. Very nice dish for something a little different.

I am sometimes cautious of curry recipes but this one is AWESOME. Instructions were so easy to follow and there was even enough sauce for the next day!!! You won't be disappointed :)

Wow! Absolutely delicious. Just enough kick for my DH, who doesn't like super spicy. Coconut milk and red curry paste: what's not to love? Didn't change a thing, easy, and would definitely serve it to company. Served with steamed broccoli and cauliflower.

I made this tonight just as written and it was tasty, quick and easy. I also had all of the ingredients on hand so that was a definite plus. I served this dish with par-boiled sugar snap peas but it doesn't really need a side dish because it is filling all by itself. Great dish!

I thought this recipe was INCREDIBLE! I did not have any Red Curry Paste so I left that out and am allergic to coconuts and used plain yogurt as a substitute. The flavor was absolutely delectable!!! I highly recommend this one!

Like a number of the reviewers have said, I NEVER review recipes, but this time I just had to review this one. This recipe is simply to die for. It looks like a lot of people have had to leave out some stuff, so I'll tell you what I left out: red peppers (forgot), sesame oil (used EVOO), soy sauce, brown sugar. Changes I made: I used a regular onion instead of a green onion (didn't have one), and I used the Thai Kitchen lite coconut milk. Despite all of these changes it was still AMAZING. Totally restaurant and company worthy. I served it with jasmine rice and steamed broccoli. YUM. Tilapia FTW!

I won my monthly Gourmet Club with this recipe, even after it sat around for a couple of hours. It's fabulous and a standby recipe for the whole family (w/ young kids.) We argue over the leftovers.

Something very different for us, and we both really liked it. followed recipe exactly, excpt did not have curry paste. my fish did not brown under broiler so may brown in pan as one reviewed suggested. Warmed sauce and fish in covered skillet next evening for leftovers and was still wonderful.

I've made this a number of times and always add more curry paste for a spicier dish. We prepare the sauce and then poach the tilapia in it, avoiding the oven. Absolutely delicious!

My husband and I love this recipe. It tastes great with the tilapia, but I've also used the sauce on crabcakes and recently used it as the sauce for my chicken curry. I usually add a little more yellow curry, and also cinnamon and cloves. The cilantro is a must!

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.

Just one word - DELICIOUS!

I have never felt the need to rate a recipe before today, but this was a delicious, simple recipe that my whole family enjoyed! We eat a lot of tilapia and this is an excellent, tasty recipe I will definitely make again and again.

Truly outstanding. Restaurant quality. A definite keeper. Can't say enough. Wow! Followed the recipe exactly except perhaps in eyeballing the spices. Probably used more in my guessing than if I'd measured. The fish cooked quickly. Making the sauce took the longest but was still relatively quick and easy. Served with basmati rice and green vegetable. Use fresh ingredients! Love this recipe. Will make it often and for special occasions.

Excellent recipe. Even my husband who is a very picky eater cleared his plate. Substituted lite coconut milk and only used half the can. Otherwise followed the recipe as written and served with brown rice and steamed sugar snap peas. Tasted and looked fabulous. Definitely good enough for company. Will absolutely make this again.

My wife and I LOVED it!!! I added a little extra red bell pepper and fresh ginger, substituted light coconut milk for regular, and substituted two more teaspoons of curry powder and some dried crushed red pepper for the red curry paste. Also, we substituted an oriental style rice & vermicelli mix for the basmati rice. We can't wait to make it for family & friends to impress them!! This dish is great for anyone or any occasion!!

This was easy to make and presented very well. I didn't think it was as wonderful as others who have reviewed it, it was lacking something??? It would be a good dish to serve to someone who doesn't normally like fish --I have always thought Tilapia is one of the least "fishy" tasting fish/seafood items out there. Also would be good to serve to someone who doesn't care for "ethnic" food as the taste is not to exotic and recognizable. Overall visually impressive but taste was just "good".

This was soooo good. Instead of broiling the tilapia, I lightly dredged the filets in flour and fried them in a little peanut oil, then used the pan to make the sauce so we got the yummy brown bits. I realized too late I was out of curry powder, so I doubled the curry paste which made the sauce a bit dark & smoky flavor, I like it but want to try with the powder next time. Didn't have cilantro but I didn't miss it. Will definitely make again, trading up the fish for chicken, tofu, shrimp, etc. New weeknight staple - Thai night :) It was super quick and easy, everything was easily finished by the time the rice was done.

Very nice! Will definitely make again. This is an "any season, any occasion" dish.

Made this for dinner for the hubby and I. Used 3 whole Tilapias. Broiled for a few minutes then poured the sauce on and baked for another 20 minutes. Was delicious. Def on my to make again list!!

I made this recipe for the second time last night, and once again it was fantastic! I try to cut down on the fat a little by only using half a can of light coconut milk, and subbing 7oz of non-fat Greek yogurt instead. I add the yogurt at the very end so it doesn't scald. It tastes amazing (though I've never actually made the recipe with the full amount of coconut milk, so I don't know if I'm missing anything). Definitely worthy of company, but easy enough to make for a week night.

This was easy, fast and really good. The lime makes a big difference, definitely use it. Served with brown rice and steamed veggies.

DELICIOUS Next time I will cut down on the heat because my husband is not a big fan of spicy or hot, although he liked it. It went together very easily, tasted great, even though I left out the cilantro because it was the only ingredient I didn't have on hand. I served stir fried asparagus. Definitely a keeper and one for either weeknights or company.

I absolutely love this recipe. I keep losing track of it whenever I print it out, and find myself looking it up on the website all the time. It's got such great flavor and is quick and easy. The dark sesame oil makes it! (And I substitute Jasmine rice instead of Basmati.)

I was seriously disappointed when I tried the sauce in the pan. I used green curry because there was no red to be had. I kept tweaking it trying to get it to taste like what I thought it should taste like. Finally my boyfriend got sick of waiting and put a stop to my obsessive "changing" of the recipe. We sat down to eat, what I thought was going to be a huge disappointment turned out to be a huge surprise. Something about the fish, rice, sauce combo worked. It was really good. I'm glad to say that I will make this again for sure, I just hope I can get it right!

holy cow. this recipe made me appear to be much more talented a cook than i actually am! i've never attempted to make thai food at home before, but this receipe will definitely become part of the rotation. i did add a little more garlic, ginger, and curry paste than suggested because i didn't have total faith in the robustness of the flavor. oh yeah and i may have added a fistful more cilantro than called for too. and i left out the cumin. in spite of these liberties (or maybe b/c of?), the end result was a truly delicious meal. my boyfriend said it was better than any restaurant version!

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.

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.

This is a definite do-again recipe. We had an out of town friend visit and I cooked this. He likes fish but said that he does not like sauces on his fish. We talked him into trying a little sauce on the side. He ended up putting the sauce all over his fish and went back for a second piece. It is an easy and quick meal and very very yummy! It is also a very pretty dish. This was my first time to make this and I will be doing it often!

5 stars for great flavor and being quick and easy. I didn't find it to be too spicy -- to our taste it was mild, with just a hint of spicy -- next time I may increase curry paste to add more kick. I did add 1/2 tsp cornstarch & water to thicken the sauce and also cooked the tilapia in the sauce instead of broiling it -- it seemed simpler and one less pan to clean -- also it allowed the sauce to 'flavor' the fish. Served with basmati rice and steamed broccoli. Great meal, will definitely make again.

FANTASTIC!!! I made this about 2 weeks ago and my boyfriend loved it! I am making it again tonight.

Absolutely delicious. My husband couldn't stop raving about it. Will absolutely make it again, and again.

Wow! Made this last night and was 100% satisfied. I didn't change the recipe one bit except for halving it (2 servings rather than 4). Oh, and I added a pinch of cayenne as I like a little heat. Will definitely make it again.

I thought this was delicious and so did my husband who normally does not care for curry or Thai dishes. I subtracted one star only because my two children did not like this and I was so hoping that they would after reading all of the rave reviews. I served it with steamed baby bok choy sprinkled with chopped peanuts & I substituted snap peas for the red bell pepper since I didn’t have it on hand. I did not think this was spicy at all – rather mellow actually. I would add some red pepper flakes to kick it up.

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.

Loved the recipe! Will definitely make it again. There was enough sauce for my husband and I to use for 2-3 meals. We would have liked it a little spicier, so I will add either some green Thai chili paste or something else to kick it up a bit. And I agree with other reviewers that the sauce could be used over other proteins. We plan to have it with shrimp and chicken.

Oh my gosh, that was by far one of the best fish recipes I have tried. Thanks for this incredible recipe.

a fantastic recipe. the curry sauce would probably go well with any form of protein - fish, chicken, tofu, etc. i like my curry sauce a little thicker, so next time i might reduce the sauce after adding the coconut milk and before adding the veggies.

I like this recipe, but prefer the straight up taste of thai red curry. I think next time I would omit the curry powder and cumin and just add more red curry paste.

so yummy! loved it! this one is a keeper.

This recipe was so great! I threw in some fresh green beans along with the peppers and onions just to pack in some more veggies. I had to substitute green curry paste cuz thats all i had but it still turned out so wonderful, my husband even asked the name of the dish....never happened before!

This was easy to prepare. I was nervous the fish might be dry but it was perfectly moist. There was plenty of sauce. Next time, I may leave a few big chunks of red peppers b/c I really liked them with the tilapia. Served with brown basmati rice. The taste of all of the flavors involved was amazing! Was not spicy...might want to add heat next time.

Unbelievable! Next time I will omit the sesame seed oil, it was too heavy and reminded me of fried food, but other than that it was perfect. Great dish for company and really tastes like a restaurant style curry.

This is a good solid recipe and one I go to for tilapia since it dramatically enhances an otherwise mild fish. If I'm planning ahead I like to make the sauce the day before I'm going to serve it as the flavors not only "marry" but the sauce seems to thicken a little better. It is a great dish for company if you know your company likes spicy food!