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.
- 2 teaspoons vegetable oil
- 4 shallots, finely chopped (about 3/4 cup)
- 1⁄2-1 1⁄2 teaspoon red curry paste
- 2 cups low sodium chicken broth
- 1⁄2 cup light coconut milk
- 1⁄2 teaspoon salt, plus
- 1⁄4 teaspoon salt, plus more for seasoning
- 4 (6 ounce) tilapia fillets
- 5 cups Baby Spinach, steamed
- 1⁄2 cup fresh cilantro leaves, coarsely chopped
- 2 scallions, thinly sliced (green part only)
- 2 tablespoons fresh lime juice
- fresh ground black pepper
- 2 cups cooked brown rice
- In a large saute pan, heat the oil over moderate heat.
- Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
- Add the curry paste and cook, stirring until fragrant, about 30 seconds.
- Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the tilapia with 1/4 teaspoon salt.
- Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
- Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates.
- Top with the fish fillets.
- Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
- Ladle the sauce over the fish and serve with rice.