Thai Tilapia Curry Recipe
User Reviews
4.5
183 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4
-
Calories
435 kcal
-
Course
Main Course
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Cuisine
Thai
Thai Tilapia Curry Recipe
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Enjoy this delicious, easy to make Thai Tilapia Curry recipe with a Thai Coconut Curry Sauce that adds a bold flavor to a classic fish.
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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 of the fish fillets dry with a paper towel, then cut into quarters. Stir together the flour and pepper in a pie plate or shallow dish. Place the fish pieces into the pie plate a few at a time and coat them with the flour mixture. Shake off any excess flour and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, lay half of the fish pieces to the pan in a single layer. Cook for 1-2 minutes per side, until crisp and brown. The fish doesn't need to be cooked all the way through at this point because it is going to simmer later on. Once crisp, remove from pan and set aside. Repeat this process with the remaining half of the fish pieces.
- Reduce the heat to medium and wipe out any excess oil in the pan, then add half a can of coconut milk. Cook, stirring occasionally, until the coconut milk is hot and foamy. Add in the curry paste and stir for about 2 minutes to work it into the coconut milk, using the back of a wooden spoon to break up any large pieces.
- Add the rest of the coconut milk, as well as the water, sugar, and fish sauce. Stir for one minute, then return the fish pieces to the pan. Spoon the curry sauce over the top of the fish. Reduce the heat to low and let simmer for 10-12 minutes, or until fish has cooked through.
- Garnish with cilantro, and serve on a bed of jasmine rice with lime wedges for squeezing.
Notes
- You can add crushed red pepper flakes to increase the spiciness if desired. Add the amount you want based on your taste.
- You can store this Thai fish curry in an airtight container in your fridge for 2-3 days. I would recommend storing the tilapia and rice separately if possible. If you want to freeze this recipe you can in an airtight container in your freezer for up to 1 month.
- To reheat you can do so on your stovetop over medium heat or in your microwave until everything has warmed through.
Nutrition Information
Show Details
Serving
1serving
Calories
435kcal
(22%)
Carbohydrates
34g
(11%)
Protein
35g
(70%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
9g
Cholesterol
67mg
(22%)
Sodium
817mg
(34%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 435kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 67mg | 22% |
| Sodium | 817mg | 34% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
183 reviews
Excellent
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