Thai-Style Tilapia With Coconut-Curry Broth

Total Time
27mins
Prep 10 mins
Cook 17 mins

Courtesy of Ellie Krieger. PLEASE NOTE the original recipe called for 2 1/2 tsp red curry paste. I've decreased the amount posted (thanks to a wonderful review) but feel free to adjust to your taste.

Ingredients Nutrition

Directions

  1. In a large saute pan, heat the oil over moderate heat.
  2. Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
  3. Add the curry paste and cook, stirring until fragrant, about 30 seconds.
  4. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
  5. Season the tilapia with 1/4 teaspoon salt.
  6. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
  7. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  8. Arrange a pile of steamed spinach in the bottom of 4 soup plates.
  9. Top with the fish fillets.
  10. Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
  11. Ladle the sauce over the fish and serve with rice.
Most Helpful

5 5

Loved this! I forgot to add the lime juice, scallions and cilantro at the end and it was still amazing. I must have been too excited to eat it! I used a mild red curry paste and used about a tablespoon. It was flavorful but not spicy. I also used about 1/2 coconut milk and half chicken broth to make 2 cups, and that worked well too. What a treat!

4 5

Yummy, yummy recipe, but I am known to never let a recipe stand as is. I actually used 3 tsp red curry paste and it still wasn't quite hot enough for my family. I also used sesame oil instead of the vegetable oil and also regular coconut milk and sticky rice. There wasn't enough spinach after steaming so my hubbie got all of it and I split the rice between me and my two kids. Oh yeah. I'll definitely make it again.

4 5

Great recipe highly recommend it. I used 2 tsp of the paste. Also added more cilantro.