Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)

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.

How to Make It

Step 1

Preheat broiler.

Step 2

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.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Delicious, easy, weeknight meal!

littlepiggy
February 14, 2019
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!

teach4health's Review

brandismom1990
January 17, 2010
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.

brandismom1990's Review

GreenForLife
July 10, 2012
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.

zardja's Review

gretcheepoo
June 12, 2009
N/A

anjalic26's Review

NKK882
February 01, 2012
Amazing! I have made this several times and it never fails.

carolfitz's Review

dawnsrecipes08
April 22, 2009
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.

CherylMD's Review

user
August 14, 2011
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.

pamsy10's Review

JKL137
November 11, 2008
This was amazing. The family loved this. Followed the recipe. No cilantro though, we con't like it.

JustUs3's Review

RitasKitchen
October 11, 2010
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.

mrmacrae73's Review

TracyRose
December 19, 2009
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.