Thai Tilapia Curry Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
435 kcal
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Course
Main Course
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Cuisine
Thai
Thai Tilapia Curry Recipe
Description
Thai Tilapia Curry Recipe begins by coating tilapia fillets in a flour and black pepper mixture, which are then pan-fried until golden and crisp. Though not fully cooked during frying, the fish finishes cooking as it simmers in a sauce combining light coconut milk, red curry paste, brown sugar, fish sauce, and water. This method lets the curry flavors infuse the fish pieces, creating a tender and aromatic dish with a smooth, creamy texture. The red curry paste provides a distinctive Thai spice, balanced with sweetness from brown sugar and umami from fish sauce.
The dish is customarily served over jasmine rice, complemented with fresh cilantro and lime wedges to add brightness and freshness. These garnishes help balance the richness of the coconut curry. The curry’s rich sauce and flaky fish make it suitable for a comforting dinner or a flavorful weeknight meal.
Variations can include adjusting the spice level by adding crushed red pepper flakes according to taste. Leftovers should be refrigerated with fish and rice stored separately to preserve texture. The curry can be reheated gently on the stovetop or microwave. It also freezes well for up to a month, making it convenient for make-ahead meals.
Ingredients
- 4 4 oz tilapia filets
- 2/3 cup all-purpose flour
- 1/2 tsp black pepper ground
- 2 Tbsp vegetable oil
- 1 14 oz coconut milk light, canned
- 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
- Add crushed red pepper flakes to adjust spiciness based on personal preference.
- Store leftover curry in an airtight container for 2-3 days; keep fish and rice separate if possible.
- This dish freezes up to 1 month; thaw and reheat gently on stovetop or microwave until warmed through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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