This is one of our favorite meals. It takes the basic red curry sauce from my chicken curry, that I learned from an old roommate who is Thai, and changes it up a bit with fish. We like our curry fairly spicy and sweet so I go heavy on the curry paste and brown sugar, but adjust to suit your taste. The spicy sweet sauce pairs so nicely with the delicacy of the fish.
Thai Coconut Tilapia Curry
-2 (14 oz) cans coconut milk
-4 pieces tilapia, or other white fish (thawed if frozen)
-2-4 heaping tablespoons red curry paste
-2 tablespoons soy sauce
-2 tablespoons lime juice
-3-6 tablespoons brown sugar
-1/3 cup basil leaves, coarsely chopped (use Thai basil if possible)
-cooking spray or oil
-1 yellow onion, sliced thin
-8 oz spinach sautéed in a pan until wilted
-cooked brown rice
Heat a large pot over medium high heat, and grease with cooking spray or oil. Cook onion until soft, about 5 minutes. Reduce heat to medium and add coconut milk. Stir in curry paste until well blended. Bring to a boil and let simmer 5 minutes. Add soy sauce, lime juice and brown sugar, simmer for 5 more minutes. Stir in basil and simmer 5 more minutes. Add tilapia, shake pan to coat fish with sauce. Cover and simmer until the fish pieces turn opaque and flake easily with a fork, about 5-7 minutes. To serve, lay a bed of rice in a serving dish, layer spinach on top of that, a piece of fish on top of that, and a generous ladle full of curry sauce poured over top.
3 comments:
I stumbled on your blog & enjoyed it! This looks sooo yummy! I love talapia!
You are such the Little Gormet Homemaker, aren't you? Where do you come-up with all these interesting and unique dishes?
This looks good, but I think thai and curry would be too hot/spicy for the tongues of my husband and I.
Anyway, take care.
P.S. Are you still loving your new home (smiles)?
Thanks for stopping by Tiffany! I'm enjoying checking out your blog as well!
Mrs. Lady Sofia, I LOVE food and have ever since I was young. When we used to have cable my favorite thing to watch was Foodnetwork or Top Chef. I sit down and read a cookbook like it's a murder mystery novel; cover to cover, and completely absorbed in it. I get inspired my recipes that I read, but always change them around some, make them healthier, and throw my own signature twist on them. I love spicy food, so this dish is a little spicy... but not too hot, as my husband doesn't like anything much more than medium. If you wanted to try this mild, you could start off just using a 1/2 a Tbsp. of the curry paste, and then increase to 1 Tbsp. if you can handle more heat. Or you could add an extra cup of coconut milk or chicken broth to think it out and tone down the heat. And we are definitely LOVING our new home, and living in New Orleans in general!
Shannon
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