Posts Tagged With: Basmati Rice

Tilapia with Thai Coconut Curry Sauce

While I’ve been down, Branden and my Mom have been taking turns cooking and its been wonderful because the food has been delicious.  I definitely miss cooking (especially since its the way I de-stress), but it is nice to be taken care of from time to time.

As I’ve mentioned before, Branden and I love Thai food, so I was pretty excited when he presented me with this yummy dinner the other night.  He said this was really simple, but it was definitely worth prepping everything before starting the cooking process because it goes really quick.

This dish would work well with any mild fish (we used catfish because it was the only mild fresh fish we could get ahold of that day that was U.S. caught), chicken, or even shrimp.  Enjoy!

  • 1 teaspoon dark sesame oil, divided
  • 2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped green onions
  • 1 teaspoon curry powder
  • 2 teaspoons red curry paste
  • 1/2 teaspoon ground cumin
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt, divided
  • 1 (14-ounce) can coconut milk
  • 2 tablespoons chopped fresh cilantro
  • 4 (6-ounce) tilapia fillets (any mild white fish)
  • 3 cups hot cooked basmati rice
  • Lime wedges for serving
  1. Preheat broiler.
  2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
  3. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

 Cooking Light

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Categories: Entrees, Recipes, Thai | Tags: , , , , , | 3 Comments

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