Thai Style Tilapia with Coconut Curry Broth
Dive into the rich, aromatic flavors of Southeast Asia with this Thai Style Tilapia with Coconut Curry Broth. Tender, flaky tilapia fillets are gently simmered in a luscious red coconut curry infused with fragrant garlic, ginger, and a hint of lime. Vibrant strips of red bell pepper and fresh baby spinach add bursts of color and nutrition, while the creamy broth is perfectly balanced with sweet brown sugar and savory fish sauce. This one-pan dish is ready in just 40 minutes and is served over fluffy jasmine rice, making it a comforting, restaurant-worthy meal that's easy to prepare at home. Ideal for weeknights, this recipe satisfies cravings for bold Thai-inspired flavors while being gluten-free and customizable for your spice preference!
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Ingredients
- 4 pieces Tilapia fillets
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Red curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 3 cloves Garlic
- 1 tablespoon (grated) Ginger
- 1 tablespoon Vegetable oil
- 1 large (sliced) Red bell pepper
- 2 cups Baby spinach
- 0.25 cup (chopped) Fresh cilantro
- 2 cups Cooked jasmine rice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Pat tilapia fillets dry with paper towels and season both sides with salt and black pepper.
Step 2
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Step 3
Add minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
Step 4
Stir in the red curry paste and cook for another 1 minute to release its flavors.
Step 5
Pour in the coconut milk, fish sauce, and brown sugar. Stir until the mixture is well combined and begins to simmer.
Step 6
Add the sliced red bell pepper to the skillet and let cook for 2-3 minutes until slightly tender.
Step 7
Gently place the tilapia fillets into the coconut curry broth. Spoon some of the broth over the fillets to coat them.
Step 8
Cover the skillet and let the tilapia simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Step 9
Add the baby spinach to the skillet and stir gently until wilted, about 1-2 minutes.
Step 10
Remove the skillet from heat and stir in the lime juice.
Step 11
Sprinkle chopped cilantro over the dish as a garnish.
Step 12
Serve the tilapia and coconut curry broth over cooked jasmine rice, ensuring each serving gets plenty of the curry broth and vegetables.
Nutrition Facts
| Serving size | (1552.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1437.8 |
| Total Fat 26.8g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 228mg | 0% |
| Sodium 4638.7mg | 0% |
| Total Carbohydrate 179.2g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 44.7g | |
| Protein 120.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 239.4mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2671.5mg | 0% |
Source of Calories