Description
A delightful Thai-inspired curry featuring flaky tilapia fillets simmered in creamy coconut milk and red curry paste, perfect for family dinners or entertaining guests.
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, cilantro, and 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; they do not need to be fully cooked at this stage.
- For the next batch, repeat the frying process.
- 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 with the back of a wooden spoon.
- 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, ensuring the fish cooks through.
- Garnish with cilantro and serve over jasmine rice with lime wedges.
Notes
For added flavor, consider adding fresh basil or Thai herbs as garnishes. Adjust the curry paste to reflect your desired spice level.
