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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!

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Julie F February 26, 2013

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.

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Niji July 12, 2009

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

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Andisgd December 07, 2007

My whole family love the meal. The kids & hubby gobbled it right up. It was easy to make. We are not huge fish fans, but we do like tilapia & this recipe is worth a try.

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Frugal chef September 23, 2007

This is a really delicious meal, rickoholic83. I used the whole can of light coconut milk (14 oz) and reduced the chicken stock accordingly, and I had to use lemon rather than lime juice because it turned out I had no limes. I'm glad you indicated that the original recipe called for 2 1/2 tsp of red curry paste. I used that amount (Maesri brand), and in fact it could've been hotter for my taste! Maybe spiciness varies by brand. Anyways, thanks for posting this great recipe-- loved it for dinner last night, and I'm looking forward to having the leftovers for lunch.

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Heather U. August 20, 2007

Excellent!!! My husband and children loved this dish. It will be a regular on our menu.

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bekkiteal77 July 19, 2007

This is a great dish. The sauce was very tasty! The shallots gave it a really nice sweet oniony taste (not overpowering at all). Everything blended very well together.

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StrikingEyes00 May 24, 2007

Very tasty. I would add more cilantro next time. It takes quite a bit longer than 5 minutes to reduce the sauce, closer to 15 minutes. Very nice dish. Pretty enough to serve to company, as long as they enjoy spicy dishes (which we do).

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HeatherFeather April 03, 2007

I used only 1/2 tsp. curry paste, and this was plenty hot for me, and unfortunately too hot for others. That's ok, it means the whole dish is for me. I used a green curry paste, but that was the only difference. Otherwise, this was just great - like a dish you'd get at a restaurant. I ended up not adding any salt, and used regular spinach, which I roughly chopped. All those wonderful Thai flavors came through.

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duonyte April 01, 2007
Thai-Style Tilapia With Coconut-Curry Broth