Tilapia with Thai Coconut Curry

Man, how easy is it to make tilapia? I had never made it at home before, and it literally can’t be easier – brush with some oil, sprinkle with some salt, and broil for six or seven minutes. That’s what I’m talking about.

This tilapia was extra good because of the delicious curry sauce. I couldn’t get enough of it, so make sure you make plenty of extra rice to soak it up. My husband commented that the lime flavor was what made it really stand out, but I couldn’t narrow it down to one ingredient. It was packed with delicious stuff – ginger, cilantro, curry, cumin, soy sauce…basically all of the delicious things. We loved it!

TILAPIA WITH THAI COCONUT CURRY (adapted from Cooking Light)

1 teaspoon sesame oil, divided
2 teaspoons minced peeled fresh ginger
1 tsp minced garlic cloves
1 cup red pepper, chopped
1 cup green onions, chopped
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1 (14-ounce) can light coconut milk
1/4 cup chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
2 cups cooked rice
Limes (for serving)

  1. Preheat broiler.
  2. Heat 1/2 teaspoon oil in large skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Add 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 and stir in cilantro.
  3. Brush fish with 1/2 teaspoon oil and sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 6-7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.



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