Curried Coconut Tilapia
Blending fresh lime leaves, ginger, cilantro, and red curry paste, this coconut curry has just enough spice to taste delicious while not overpowering the gentle flavor profile of tilapia. Â Served over white rice and garnished with toasted coconut, this is one curry you’ll be making again and again. Â Just don’t forget to remove the lime leaves before you serve!
Ingredients
- 1 cup coconut milk
- 4 fresh lime leaves
- 2 teaspoons fish sauce
- 1 inch piece fresh ginger, grated
- 1 tablespoon red curry paste
- 3 tablespoons olive oil
- 1 large shallot, sliced
- 1/2 teaspoon curry powder
- 1 pound tilapia fillets
- 1/4 cup fresh cilantro, chopped
- 1/3 cup toasted coconut
Instructions
- Bring milk to a simmer, add lime leaves and continue to simmer for 15 minutes.
- Remove from heat, stir in sauce, ginger and paste; set aside.
- Heat 2 tablespoons olive oil over medium high, add shallots and saute 5 minutes.
- Toss with curry powder and add 1 more tablespoon olive oil.
- Continue to saute 5 minutes before adding fish fillets in a single layer.
- Cook fillets 2 minutes on each side.
- Pour milk blend over fillets, top with cilantro and continue to saute at a minimal boil for 5-8 minutes.
- Serve over rice; top with coconut.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 45 minutes
Servings: 4
