Broiled Tilapia with Thai Coconut Curry Sauce
Here we have another easy, peasy Thai dinner recipe, perfect for the middle of the week. The ingredient list may seem a bit long but you should have most of this stuff in your pantry, especially if you do some Asian cooking from time to time.
It’s been a while since I made tilapia and I don’t think I’ve every broiled it. I’ve definitely fried it in some butter and garlic but broiling was new to me. It created a very unique texture, soft and flaky without all the unnecessary greasy, oiliness. Don’t get me wrong, I love the fried, buttery oiliness on tilapia but if I’m trying to be healthy, this is the way to go. Oh and the sauce. It was oh-so-creamy and chock-full of flavors! I added extra jalapenos, which gave the fish a nice enjoyable spicy kick at the end. Now the best part about this dish is that you can use the leftover sauce and pour it over some brown rice – perfect for work leftovers. Did I mention it’s healthy too?
So there you have it: easy, quick, healthy, and perfect for leftovers. Score!
Broiled Tilapia with Thai Coconut Curry Sauce (adapted from Skinnytaste):
Yields 4 servings
- 6 (6-ounce) tilapia filets
- 1 teaspoon sesame oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 jalapeno, diced (I used 3 but I like my stuff super spicy!)
- 1/2 red bell pepper, diced
- 5 green onions, thinly sliced
- 2 teaspoons red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 tablespoon brown sugar, packed
- 2 teaspoons fish sauce
- 1 (14-ounce) can coconut milk
- 2 tablespoons chopped cilantro leaves, plus more for garnish
Preheat the broiler. Lightly oil an 9×13 baking dish or coat with nonstick spray. (I reduced the recipe in half and used an 8×8 baking dish.)
Place the tilapia fillets onto the prepared baking dish. Brush the filets with 1/2 teaspoon sesame oil; season with salt and pepper, to taste.
Place into oven and broil just until the fish flakes easily with a fork, about 8-10 minutes.
Heat remaining 1/2 teaspoon sesame oil in a medium saucepan over medium heat. Add the garlic and ginger and saute until fragrant, about 1 minute.
Add the jalapeno, bell pepper and green onion. Cook, stirring, until peppers are crisp-tender, about 4-6 minutes.
Stir in the curry paste, curry powder and cumin.
Add the soy sauce, brown sugar, fish sauce and coconut milk; bring to a simmer.
Stir in the cilantro.
Serve immediately over tilapia, garnished with cilantro.