Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.
Tilapia with Thai Coconut Curry Sauce
This amazing fish dish will make you look like you really know your way around the kitchen. The sauce really makes the dish! For all of you Thai lovers out there, this recipe is a keeper.
Broiled fish is the perfect blank slate for this tasty coconut sauce, that is so flavorful! The sauce has fresh ginger, bell pepper, garlic, scallions and cilantro simmered in coconut milk. I first shared this recipe back on 2010 from a recipe I found in Cooking Light magazine (gosh, I miss that magazine!). It’s been such a hit all these years as you can see by the comments.
Helpful Tips
A few helpful tips for dinner success. Have all your ingredients prepped before you start cooking, I used my mini food processor (affil link) to save time, it’s my favorite and most used appliance because it doesn’t take up too much space in my kitchen and it saves so much prep time. Start to finish, if using a chopper the whole dish should take under 30 minutes.
Variations:
- You can substitute basil for cilantro if you don’t care for cilantro.
- Serve this sauce with any white flaky fish. Try it with fillet sole, flounder, cod, etc.
- If you prefer you can bake the fish in the oven or cook on a skillet.
Broiled Tilapia with Thai Coconut Curry Sauce
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.
- 1 tsp dark sesame oil, divided
- 1 tbsp minced peeled fresh ginger
- 4 garlic cloves, 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 14-ounce can light coconut milk
- 1/4 cup chopped fresh cilantro
- 6 6-ounce tilapia fillets
- salt
- Cooking spray
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Preheat broiler.
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Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute.
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Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.
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Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray.
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Broil 7 minutes or until fish flakes easily when tested with a fork.
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Serve fish with sauce, rice, and lime wedges.
Serving: 1piece fish with sauce, Calories: 225kcal, Carbohydrates: 5.5g, Protein: 35.5g, Fat: 7g, Fiber: 1.1g
Blue Smart Points: 3
Green Smart Points: 4
Purple Smart Points: 3
Points +: 6
Keywords: fish coconut curry sauce, thai fish recipe, tilapia