Broiled Tilapia With Thai Cocount Curry Recipes

BROILED TILAPIA WITH THAI COCONUT- CURRY SAUCE

Broiled Tilapia With Thai Coconut- Curry Sauce image

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! :) )

Provided by GaylaJ

Categories Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
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 light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro
4 (6 ounce) tilapia fillets
3 cups hot cooked basmati rice
1 lime (cut in 4 wedges)

Steps:

Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
Add ginger and garlic; cook 1 minute.
Add peppers 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 (but do not boil).
Remove from heat and stir in cilantro.
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).
Broil 7 minutes or until fish flakes easily when tested with a fork.
Serve fish with sauce, rice, and lime wedges.

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