Coconut Curry Fish
This quick and flavorful Coconut Curry Fish recipe features tender fish fillets in a rich and aromatic Thai-inspired coconut curry sauce. Perfect for a weeknight dinner!
Prep
: 10
Total
: 25 minutes
Ingredients
For the Sauce
- 1 teaspoon dark sesame oil
- 1 tablespoon minced fresh ginger
- 4 cloves garlic minced
- 1 cup red bell pepper finely chopped
- 1 cup scallions chopped
- 1 teaspoon curry powder
- 2 teaspoons red curry paste
- 0.5 teaspoon ground cumin
- 4 teaspoons low-sodium soy sauce use tamari for gluten-free
- 1 tablespoon brown sugar
- 2 teaspoons Asian fish sauce
- 1 can light coconut milk 14-ounce
- 0.25 cup fresh cilantro chopped
For the Fish
- 6 fillets tilapia
- salt
- cooking spray
Instructions
Preparation Steps
- Preheat broiler.
- Heat 0.5 teaspoon sesame oil in a large nonstick skillet over medium heat. Add the ginger, garlic, red bell pepper, and scallions; cook for 1 minute. Stir in curry powder, red curry paste, and cumin; cook for 1 minute.
- Add soy sauce, brown sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
- Brush fish fillets with the remaining 0.5 teaspoon sesame oil and sprinkle with salt. Place fish on a baking sheet coated with cooking spray.
- Broil for 7 minutes or until fish flakes easily when tested with a fork.
- Serve fish with the curry sauce.
Notes
Serve with jasmine rice and lime wedges for a complete meal.