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    You are in: Home / Recipes / Broiled Tilapia With Thai Coconut- Curry Sauce Recipe
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    Broiled Tilapia With Thai Coconut- Curry Sauce

    Broiled Tilapia With Thai Coconut- Curry Sauce. Photo by Thorsten

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    GaylaJ's Note:

    This dish is loaded with flavor and makes a lovely, colorful presentation. You'll want to serve with plenty of rice to absorb the wonderful sauce. (Noted added 11/05/07: I like to credit original recipe sources when known, but wasn't sure about this one when I submitted the recipe. Fortunately, a reviewer pointed out that the recipe came from Cooking Light, so I searched their site--indeed, it was originally published in their September 2002 issue. Thanks to the reviewer for bringing this to my attention, and thanks to Cooking Light for developing the recipe! :) )

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    Units: US | Metric


    1. 1
      Preheat broiler.
    2. 2
      Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
    3. 3
      Add ginger and garlic; cook 1 minute.
    4. 4
      Add peppers and onions; cook 1 minute.
    5. 5
      Stir in curry powder, curry paste, and cumin; cook 1 minute.
    6. 6
      Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
    7. 7
      Remove from heat and stir in cilantro.
    8. 8
      Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
    9. 9
      Broil 7 minutes or until fish flakes easily when tested with a fork.
    10. 10
      Serve fish with sauce, rice, and lime wedges.

    Ratings & Reviews:

    • on June 18, 2010


      We are catching enough fish at present to eat it every second day and fill a freezer with the excess. I am constantly searching for recipes to keep our meals interesting and this was a great one.I used an extra teaspoon of curry paste and fish sauce rather than soy. I had to use light coconut cream, so I used half a can (will freeze the rest) and diluted that with water. I calculate this gave us just over 11g of fat in total in each serve. I could eat this again tomorrow night and am posting it to my repeatable fish recipe cookbook so that if I don't (eat it again tomorrow) I can eat it soon. We don't get tilapia in Australia, so I used Charley Court Cod, so named I've heard, because the fish and the former premier of this state both have big mouths.

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    • on February 10, 2011


      We really enjoyed this, the sauce would work well with tofu or chicken too. I didn't have any green onion so left it out, and added a few handfuls of spinach for 5 mins at the end until they wilted to add some green goodness! YUM.

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    • on August 26, 2008


      O...M...G...! I love the flavors of Thai food, and this one had it all! One tip: grate a bit of lime peel into the rice just before serving--it leaves the rice oh-so frangrant, pretty and goes so well with the meal! I served this exactly like the recipe and it was perfect. I also served chicken satay. (the fish was better) The next day, I chopped the leftover satay and served it over the rice with the sauce and it became a different meal completely! This one is going into the PERMANENT file. :-) Thanks!

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    Read All Reviews (110)


    Nutritional Facts for Broiled Tilapia With Thai Coconut- Curry Sauce

    Serving Size: 1 (381 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 373.5
    Calories from Fat 42
    Total Fat 4.6 g
    Saturated Fat 1.2 g
    Cholesterol 85.0 mg
    Sodium 565.0 mg
    Total Carbohydrate 44.1 g
    Dietary Fiber 2.6 g
    Sugars 5.9 g
    Protein 38.8 g

    The following items or measurements are not included:

    red curry paste

    light coconut milk

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