Broiled Tilapia with Thai Coconut Curry Sauce
This Broiled Tilapia with Thai Coconut Curry Sauce is a quick and delightful dish bursting with vibrant flavors!
Servings: 4 servings
Ingredients
- 1 tsp dark sesame oil divided
- 1 tbsp minced peeled fresh ginger
- 4 cloves garlic minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped scallions
- 1 tsp curry powder
- 2 tsp red curry paste
- 1/2 tsp ground cumin
- 4 tsp low-sodium soy sauce (use tamari for gluten-free)
- 1 tbsp brown sugar
- 2 tsp Asian fish sauce
- 1 can light coconut milk (14-ounce)
- 1/4 cup chopped fresh cilantro
- 6 fillets tilapia (6-ounce each)
Instructions
- In a large skillet, heat 1/2 tsp of dark sesame oil over medium heat. Add the minced ginger and garlic, sautéing until fragrant, about 1 minute.
- Stir in the finely chopped red bell pepper and scallions, cooking for about 3 minutes until they soften. Add the curry powder, red curry paste, and ground cumin. Cook for an additional minute.
- Pour in the low-sodium soy sauce, brown sugar, Asian fish sauce, and light coconut milk. Stir everything together and let it simmer for about 5 minutes.
- Preheat your broiler. Line a baking sheet with foil and spray it lightly with cooking spray. Place the tilapia fillets on the sheet, season them with salt, and brush the remaining 1/2 tsp of dark sesame oil over the top. Broil the fish for about 5-7 minutes.
- Once the tilapia is cooked, carefully transfer the fillets to a serving platter. Spoon the coconut curry sauce over the top, and garnish with fresh cilantro. Serve immediately with rice or your favorite side.
Equipment
- Broiler
- Large Skillet
- Spatula
- Measuring spoons and cups
- Knife and cutting board
- Cooking spray
Notes
- For a vibrant twist, add fresh corn or zucchini in summer.
- Serve with roasted sweet potatoes for a hearty winter meal.
- Leftovers can be stored in the refrigerator for up to 3 days.