Description
A delightful Thai tilapia curry featuring flaky tilapia fillets in a rich coconut milk and red curry sauce, served with jasmine rice and garnished with cilantro and lime.
Ingredients
- 4 (4 oz) tilapia filets
- 2/3 cup all-purpose flour
- 1/2 tsp ground black pepper
- 2 Tbsp vegetable oil
- 1 (14 oz) can light coconut milk
- 2 Tbsp red curry paste
- 1/4 cup water
- 1 Tbsp brown sugar
- 2 Tbsp fish sauce
- Jasmine rice (for serving)
- Fresh cilantro and lime wedges (for garnish)
Instructions
- Pat each tilapia filet dry with a paper towel and slice each filet into quarters.
- Combine the all-purpose flour and ground black pepper in a shallow dish. Coat the fish pieces in the flour mixture, shaking off the excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Add half of the fish to the skillet in a single layer and cook for 1-2 minutes per side until crisp and golden.
- Remove the cooked fish from the pan and set aside. Repeat with the remaining fish.
- Lower the heat to medium and wipe any excess oil from the pan. Pour in half of the coconut milk and cook until hot and foamy.
- Mix in the red curry paste, breaking apart any chunks with the back of a wooden spoon.
- Pour in the remaining coconut milk, water, brown sugar, and fish sauce. Stir for a minute.
- Return the cooked fish to the pan, spoon the sauce over the fish, reduce the heat to low, and let it simmer for 10-12 minutes until the fish is cooked through.
- Garnish with cilantro and serve on jasmine rice with lime wedges.
Notes
For a spicier kick, feel free to add extra red curry paste. Store leftovers in separate airtight containers in the refrigerator for up to two days.
