Thai Style Tilapia with Coconut Curry Broth
Dive into the rich, aromatic flavors of Southeast Asia with this Thai Style Tilapia with Coconut Curry Broth. Tender, flaky tilapia fillets are gently simmered in a luscious red coconut curry infused with fragrant garlic, ginger, and a hint of lime. Vibrant strips of red bell pepper and fresh baby spinach add bursts of color and nutrition, while the creamy broth is perfectly balanced with sweet brown sugar and savory fish sauce. This one-pan dish is ready in just 40 minutes and is served over fluffy jasmine rice, making it a comforting, restaurant-worthy meal that's easy to prepare at home. Ideal for weeknights, this recipe satisfies cravings for bold Thai-inspired flavors while being gluten-free and customizable for your spice preference!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Red curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 3 cloves Garlic
- 1 tablespoon (grated) Ginger
- 1 tablespoon Vegetable oil
- 1 large (sliced) Red bell pepper
- 2 cups Baby spinach
- 0.25 cup (chopped) Fresh cilantro
- 2 cups Cooked jasmine rice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat tilapia fillets dry with paper towels and season both sides with salt and black pepper.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 1 minute to release its flavors.
Pour in the coconut milk, fish sauce, and brown sugar. Stir until the mixture is well combined and begins to simmer.
Add the sliced red bell pepper to the skillet and let cook for 2-3 minutes until slightly tender.
Gently place the tilapia fillets into the coconut curry broth. Spoon some of the broth over the fillets to coat them.
Cover the skillet and let the tilapia simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Add the baby spinach to the skillet and stir gently until wilted, about 1-2 minutes.
Remove the skillet from heat and stir in the lime juice.
Sprinkle chopped cilantro over the dish as a garnish.
Serve the tilapia and coconut curry broth over cooked jasmine rice, ensuring each serving gets plenty of the curry broth and vegetables.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 4639 mg | 202% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 44.7 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2672 mg | 57% | |
*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.
