Ingredients
-
1
-
2
-
2
-
1
-
1
-
1
-
2
-
1/2
-
4
-
1
-
-
-
-
-
Directions
Broiled Tilapia With Thai Coconut- Curry Sauce,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! 🙂 ),I really like this recipe but made a few modifications. I substituted the Tilapia with Flounder as I don’t particularly enjoy Farm-Raised Fish. The swap is perfect and no change in the cooking time. I also added shrimp to the dish and choose to poach the shrimp in the Thai Curry sauce just before serving. My family enjoys spice so I added a couple of Thai Chilies to up the heat as well as roasted asparagus for garnish over a bed of brown Basmati Rice. All in all, this is one of my favorite go-to’s for a delish quick meal.,I have made this recipe dozens of times and it’s always a crowd pleaser. In fact, I try and incorporate this in the rotation at least every other week. Some tweaks to make this more anti-inflammatory – instead of peppers, I replace with diced zucchini and shitake mushrooms. Also use liquied aminos instead of soy sauce. I have never used sugar in the recipe and can say its entirely not needed. The sauce is so good and will keep for a few days. Also, you cannot skip the curry paste and just use powder – as I have seen in some of the comments. The secret is entirely in the curry paste. So delish!!!
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Steps
|
1
Done
|
Preheat Broiler. |
|
2
Done
|
Heat 1/2 Teaspoon Oil in a Large Nonstick Skillet Over Medium Heat. |
|
3
Done
|
Add Ginger and Garlic; Cook 1 Minute. |
|
4
Done
|
Add Peppers and Onions; Cook 1 Minute. |
|
5
Done
|
Stir in Curry Powder, Curry Paste, and Cumin; Cook 1 Minute. |
|
6
Done
|
Add Soy Sauce, Sugar, 1/4 Teaspoon Salt, and Coconut Milk; Bring to a Simmer (but Do not Boil). |
|
7
Done
|
Remove from Heat and Stir in Cilantro. |
|
8
Done
|
Brush Fish With Remaining 1/2 Teaspoon Oil and 1/4 Teaspoon Salt and Place on a Baking Sheet Coated With Cooking Spray (i Just Use Parchment Paper). |
|
9
Done
|
Broil 7 Minutes or Until Fish Flakes Easily When Tested With a Fork. |
|
10
Done
|
Serve Fish With Sauce, Rice, and Lime Wedges. |
