Coconut Curried Tilapia
Transform your weeknight dinners with this luscious Coconut Curried Tilapia, a vibrant and flavor-packed dish that combines the creamy richness of coconut milk with the bold, aromatic kick of red curry paste. Perfectly seasoned tilapia fillets are gently simmered in a silky curry sauce infused with garlic, ginger, and a dash of lime juice for a bright, tangy finish. A touch of fish sauce and brown sugar adds an irresistible balance of savory and sweet, while fresh cilantro provides a refreshing garnish. Serve this quick and easy one-pan recipe over fragrant jasmine rice for a satisfying, restaurant-quality meal that’s ready in just 35 minutes. Bursting with tropical flavors, it’s a healthy, gluten-free dinner option that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 can (13.5 oz) Coconut milk (full-fat)
- 2 tablespoons Red curry paste
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 medium Onion, finely chopped
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro, chopped (for garnish)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
Season the tilapia fillets with salt and black pepper on both sides. Set aside.
In a large skillet or sauté pan, heat the vegetable oil over medium heat.
Add the chopped onion and cook for 2-3 minutes, or until softened.
Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.
Mix in the red curry paste, stirring constantly, for about 30 seconds to release its aroma.
Pour in the coconut milk and bring the mixture to a gentle simmer, stirring to combine the flavors.
Add the fish sauce, brown sugar, and lime juice. Stir well to dissolve the sugar and blend the sauce.
Gently place the tilapia fillets into the sauce, ensuring they are partially submerged. Reduce the heat to low.
Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the sauce and adjust seasonings if needed (add more fish sauce for saltiness or lime juice for acidity).
Carefully remove the tilapia fillets and plate them. Spoon the curry sauce over the fillets.
Garnish with chopped cilantro and serve with cooked jasmine rice for a complete meal.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.3 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
