Description
A flavorful and easy Thai tilapia curry that combines crispy fish with a rich, aromatic sauce made from red curry paste and coconut milk.
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 (for serving)
- Fresh cilantro (for garnish)
- Lime wedges (for garnish)
Instructions
- Pat each tilapia filet dry with a paper towel and slice each filet into quarters.
- Combine the all-purpose flour and ground black pepper in a shallow dish. Coat the fish pieces in the flour mixture.
- Heat vegetable oil in a large skillet over medium-high heat and cook half of the fish for 1-2 minutes per side until crisp and golden, then remove from the pan and repeat with the remaining fish.
- Lower heat to medium, wipe excess oil from the pan, and pour in half of the coconut milk.
- Mix in the red curry paste and then add the remaining coconut milk, water, brown sugar, and fish sauce. Stir to combine.
- Return the cooked fish to the pan, spooning the sauce over the fillets.
- Reduce heat to low and let it simmer for 10-12 minutes until the fish is cooked through.
- Garnish with cilantro, and serve on jasmine rice with lime wedges.
Notes
Use fresh cilantro as a garnish for added flavor. Adjust the red curry paste according to your spice preference. Serve with lime wedges for a zesty kick.