By GaylaJ on April 12, 2005
Photo by Thorsten
Photo by Thorsten
"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! :) )"
Serving Size: 1 (381 g)
Servings Per Recipe: 4
"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."
"This was excellent! Very easy to prepare and the sauce is delicious!"
"We really enjoyed this recipe tonight! The aroma was amazing and as stated, it is a colorful dish. The flavor was a delicate Thai flavor. We used tilapia and shrimp but I think it would be great on just about anything. We will be making this again and just adding some more curry and some heat to our personal tastes. Thanks so much for sharing!"
"Great flavor and easy to make. thanks for sharing"
"This was fantastic. We used swai instead of tilapia and added a slew of vegetables to the ones listed (kale, beets, green beans, beet greens, summer squash) as they are all in season and we like veggies. I worried the teens in the house wouldn't like it, but they ate it all and were asking for more! We also used the light coconut milk. Thanks for a great recipe that is sure to be repeated many times in our house."
"Sounds great cant wait it try! Looking for a different way to prepare tilapia because I love it and its good for us!"
"This was delicous. I made exactly as written and my family loved it. I'm always on the lookout for more fish recipes that my family agrees with and your makes the cut. DS loved it and almost went for seconds but was too full....lol. Thank you so much for this delicious recipe. We loved it."
"Look good, Just believe me, I've never seen this dish since I was born.
Thai guy from bangkok"
"Super easy and the sauce was great! Will make again (and again, and again and again...) would work great with chicken as well."
"This was a really good curry. I've made a lot of curry before, (shrimp, chicken, and beef) but never with fish. To the vegetables I added a half head of bok choy and three stalks of celery, chopped. I assumed the powdered curry in the recipe was yellow and added a t. of red powdered curry as well. I also added a T. of fish sauce and a T. of peanut butter to the other spices listed in a bowl with the coconut milk and minced garlic then added them all at once to the vegetables. Atop the curry I put a piece of sea bass. Sriracha was used as a condiment for those that wanted it more spicy. Thank you GaylaJ for a winner!"