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.
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.
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!
I discovered this recipe on Gina's Weight Watcher Recipes http://www.skinnytaste.com/search/label/Fish%20Recipes she made 2 slight changes... subbing 2 tsp of fish sauce for the salt and using 4 cloves of garlic instead of 2. Gina also gives the option to use basil instead of cilantro and that's how I prefer it. It's absolutely delicious!! I serve it over brown jasmine rice. Thanks for posting!!
Wonderful recipe! Playful and delicate Thai flavors. I made it with only 1/2 cup of coconut milk and omitted the curry paste. When the sauce was nearly bubbling, added 1 tsp. of cornstarch for thickening and 1 lb. of sauteed shrimp -- delicious!!!
Really spicy good. I sauteed shrimp, removed to a side plate, and then proceeded. I added a few other things, mushrooms, fish sauce, peas and Thai basil at the end.
Incredibly delicious! I did not have any red curry paste so left that out of the dish. Otherwise, I followed the recipe exactly to discover an absolutely wonderful meld of flavors and aromas. I had always wanted to try curry but knew that restaurant curries would invariably be too peppery. And, I hate pepper! This dish allayed my worries. I will be using this sauce recipe for fish, shrimp, and chicken curries from now on... Many thanks!
This was great! I used fresh Rockfish beacuse that is what I had. Served with Thai Cabbage Salad for a healthy meal.
This was quick and easy to make, but I'm sorry to say that we found it quite bland - ended up added a lot of other stuff (more sesame oil, fish sauce, some chopped lemongrass and even a few drops of stevia...). Not as high in flavour as the Thai food we usually have (homemade or restaurant). Make sure to have all ingredients ready to be added to the sauce (pepper, onions, garlic, ginger), cause it goes fast once you start making it! Thanks for posting.
Excellent ingredients that come together in this savory and fragrant dish. The amount of curry was perfect. My only addition was 1 ripe tomato and 1/4 cup chopped basil. I also put a little lime before eating it.