Description
A warm and flavorful Thai Tilapia Curry featuring tender tilapia fillets in a creamy coconut milk and red curry sauce.
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
- Cilantro, for garnish
- Lime wedges, for serving
Instructions
- Pat each tilapia filet dry with a paper towel and cut into quarters.
- In a pie plate or shallow dish, stir together the flour and ground black pepper.
- Coat the fish pieces in the flour mixture, shaking off any excess flour and setting aside.
- Heat vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, place half of the fish pieces in the skillet in a single layer. Cook for 1-2 minutes per side until crisp and brown.
- Remove the fish from the pan and set aside.
- Reduce the heat to medium and wipe out excess oil from the pan.
- Add half a can of coconut milk to the pan, stirring occasionally until hot and foamy.
- Mix in the red curry paste for about two minutes, breaking up any large pieces.
- Add the remaining coconut milk, water, brown sugar, and fish sauce, stirring for one minute.
- Return the fish pieces to the pan, spooning the curry sauce over them.
- Reduce heat to low and let simmer for 10-12 minutes.
Notes
For added flavor, consider incorporating vegetables like bell peppers or snap peas into the curry. If using different fish, consider cod or catfish as alternatives to tilapia.