Best 2 Broiled Tilapia With Thai Coconut Curry Sauce Recipes

**Discover a Culinary Journey to Thailand with our Exquisite Broiled Tilapia in Thai Coconut Curry Sauce**

Embark on a tantalizing culinary adventure with our delectable Broiled Tilapia in Thai Coconut Curry Sauce, a symphony of flavors that will transport your taste buds to the vibrant streets of Bangkok. This dish, brimming with authentic Thai flavors, promises a harmonious blend of sweet, savory, and spicy notes, leaving you craving for more. Accompanying this main course are two equally enticing recipes: a zesty Asian Cucumber Salad and a refreshing Thai Iced Tea. Together, these recipes form a complete and satisfying meal that will leave you feeling like you've stepped into a Thai paradise.

Let's cook with our recipes!

THAI-STYLE TILAPIA WITH COCONUT-CURRY BROTH

Thai-Style Tilapia With Coconut-Curry Broth image

Courtesy of Ellie Krieger. PLEASE NOTE the original recipe called for 2 1/2 tsp red curry paste. I've decreased the amount posted (thanks to a wonderful review) but feel free to adjust to your taste.

Provided by rickoholic83

Categories Tilapia

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
1/2-1 1/2 teaspoon red curry paste
2 cups low sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus
1/4 teaspoon salt, plus more for seasoning
4 (6 ounce) tilapia fillets
5 cups Baby Spinach, steamed
1/2 cup fresh cilantro leaves, coarsely chopped
2 scallions, thinly sliced (green part only)
2 tablespoons fresh lime juice
fresh ground black pepper
2 cups cooked brown rice

Steps:

In a large saute pan, heat the oil over moderate heat.
Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
Add the curry paste and cook, stirring until fragrant, about 30 seconds.
Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the tilapia with 1/4 teaspoon salt.
Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates.
Top with the fish fillets.
Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
Ladle the sauce over the fish and serve with rice.

Nutrition Facts : Calories 339.3, Fat 6.9, SaturatedFat 1.7, Cholesterol 85.1, Sodium 595.8, Carbohydrate 30.3, Fiber 2.9, Sugar 0.6, Protein 40.6

BROILED TILAPIA WITH THAI COCONUT- CURRY SAUCE

Broiled Tilapia With Thai Coconut- Curry Sauce image

This dish is loaded with flavor and makes a lovely, colorful presentation. You'll want to serve with plenty of rice to absorb the wonderful sauce. (Noted added 11/05/07: I like to credit original recipe sources when known, but wasn't sure about this one when I submitted the recipe. Fortunately, a reviewer pointed out that the recipe came from Cooking Light, so I searched their site--indeed, it was originally published in their September 2002 issue. Thanks to the reviewer for bringing this to my attention, and thanks to Cooking Light for developing the recipe! :) )

Provided by GaylaJ

Categories Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro
4 (6 ounce) tilapia fillets
3 cups hot cooked basmati rice
1 lime (cut in 4 wedges)

Steps:

Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
Add ginger and garlic; cook 1 minute.
Add peppers and onions; cook 1 minute.
Stir in curry powder, curry paste, and cumin; cook 1 minute.
Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
Remove from heat and stir in cilantro.
Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
Broil 7 minutes or until fish flakes easily when tested with a fork.
Serve fish with sauce, rice, and lime wedges.

Tips:

Choose firm, flaky white fish: Tilapia is a great option, but you can also use cod, haddock, or halibut.
Use a heavy skillet or grill pan: This will help to get a nice sear on the fish.
Don't overcrowd the pan: Make sure there is enough space between each piece of fish so that they can cook evenly.
Cook the fish over medium-high heat: This will help to get a crispy exterior and a tender interior.
Don't overcook the fish: Fish is done cooking when it is opaque throughout and flakes easily with a fork.
Serve the fish immediately: Broiled tilapia is best served hot, with your favorite sides.

Conclusion:

Broiled tilapia with Thai coconut curry sauce is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. The fish is cooked to perfection and the sauce is flavorful and creamy. Serve it with your favorite sides, such as rice, vegetables, or salad.