Tilapia Coconut Curry

Submitted by Chef #926658

"A spicy, rich and delicate curry sure to please!"

 

• Ready In: 45mins
• Ingredients: 9

ingredients

• 4 cups broccoli florets
• 2 small onions, diced
• 2 teaspoons kosher salt
• 2 teaspoons curry powder
• 1 teaspoon black pepper
• 1 lb tilapia fillet
• 14 ounces light coconut milk (Thai Kitchen)
• 20 ounces pineapple chunks in juice (drained)
• 1 cup brown rice

directions

1. In a small saucepan begin to cook the brown rice.
2. Dice onions and chop broccoli, in a large pan or wok toss with 1 tsp of salt and a few sprays of PAM, and sautee about 5 minutes, remove from heat.
3. Spray another pan with PAM, sprinkle tilapia with 1 tsp salt and 1 tsp curry powder, place in the pan and then pour the coconut milk over the tilapia. Add the rest of the curry powder and pineapple and stir gently. Cook on medium-high heat for 3 minutes, turn the tilapia over gently and cook an additional 3 minutes - or until the fish is fully cooked. Stir in the broccoli and onions and serve over rice .

Reviews

[Barbara E.]

This was quite good. I added cumin, ground ginger and a bit of sugar to the coconut milk-curry sauce to liven it up. I think I'd add even more next time. I cut the pineapple chunks up into smaller pieces so they didn't overwhelm the fish. It was very easy to make and my husband said it was delicious. My kids (4 and 6) even ate the fish and liked it. I steamed the broccoli and onion until just tender rather than sauteing it, and kept some out without sauce for the kids. One note -- the recipe calls for black pepper but then doesn't say where to add it. I added some to the sauce after it was mostly cooked.