Thai Coconut Red Curry Tilapia
Author: Courtney
Serves: 4-5
- 1 tsp sesame oil, divided
- 1 tbsp minced peeled fresh ginger
- 4 garlic cloves, minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped scallions
- 1 tsp curry powder
- 2 tsp red curry paste
- ½ tsp ground cumin
- 4 tsp low-sodium soy sauce
- 1 tbsp brown sugar
- 2 tsp Asian fish sauce
- 1 (14-ounce) can light coconut milk
- ¼ cup chopped fresh cilantro
- 4 (6-ounce) tilapia fillets
- salt
- Cooking spray
- Preheat broiler.
- Heat ½ teaspoon oil in a large nonstick skillet over medium heat.
- Add ginger and garlic; cook 1 minute.
- Add pepper and scallions; cook 1 minute.
- Stir in curry powder, curry paste, and cumin; cook 1 minute.
- Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer. Remove from heat; stir in cilantro (or basil if using).
- Brush fish with ½ teaspoon oil; sprinkle with ¼ 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, a little brown rice, and lime wedges.
- Goes great with a fresh garden salad!
Recipe by Lemons & Lunges at http://lemonsandlunges.com/2013/09/10/dinnspiration-thai-coconut-red-curry-tilapia/
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