Coconut Curry Tilapia
Adapted from Closet Cooking
BAH Note: When I make this, I keep a second can of coconut milk on hand in case I’ve put too much curry or chili paste in the sauce. Additional coconut milk will cut the heat a bit. The fish sauce and sugar should balance each other out so your sauce is neither too sweet nor too salty. I usually end up adding the juice and zest of a second lime to brighten the flavors and pull everything together. Taste your sauce after you’ve added one lime’s worth of juice. If it tastes kind of flat, add more juice and zest.
- 1 tablespoon coconut oil (vegetable oil would be ok)
- 1 tablespoon red curry paste
- 1/8 teaspoon red chili paste
- 1 can (14 ounces) coconut milk
- 2 tablespoon fish sauce
- 1 tablespoon sugar
- juice and zest of 1 lime
- 1 pound tilapia fillets
Heat your oven to 350 degrees. While the oven heats, melt the coconut oil in a large, oven safe frying pan over medium heat. Whisk in the curry paste and chili paste and cook for a minute or two until you start to smell the curry. Then whisk in the coconut milk, fish sauce, sugar, and lime juice and zest. Taste for seasoning and adjust until it tastes the way you like it. Bring to a boil, remove from the heat, and add the tilapia filets.
Transfer the pan to the oven and cook for 20 minutes or until the fish flakes easily. Using a spatula or serving spoon, carefully break up the fish in the curry sauce.
Serve as is or over rice.