Best 6 Tilapia In Coconut Curry Recipes

Tilapia in Coconut Curry is a delectable dish that tantalizes the taste buds with its harmonious blend of flavors and textures. This culinary creation seamlessly marries the mild, flaky tilapia with a rich and flavorful coconut curry sauce, resulting in an exquisite symphony of tastes. The coconut milk lends a creamy texture and subtle sweetness to the sauce, while the curry powder infuses it with a delightful warmth and aromatic spices. This dish is not only a味覚を魅了する珍味ですが、そのレシピも簡単で、ご自宅で簡単に作ることができます。この記事では、オーブン焼き、フライパン焼き、蒸し焼きの3種類のティラピアのレシピをご紹介します。さらに、各レシピには、おいしさを引き出すためのヒントやコツも掲載しています。さあ、今すぐキッチンに立って、ティラピアの様々な調理法に挑戦してみましょう！

Here are our top 6 tried and tested recipes!

COCONUT CURRIED TILAPIA

Coconut Curried Tilapia image

I made this one day by accident for lack of a curry paste. I was forced to create my own and it has become a favorite in my household.

Provided by YoungWifeNYC

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tilapia fillets
1 tablespoon oil (olive oil is fine)
1 -2 tablespoon curry powder
1 cup water
1/4 teaspoon salt
1/2 tablespoon black pepper
1/4 teaspoon chili powder
3 garlic cloves, crushed
1 small onion, sliced
10 ounces coconut milk (use only 1/2)
red pepper flakes (optional)

Steps:

Season tilapia fillets with salt, chile powder, and black pepper. Set aside.
In iron pot, heat olive oil; add curry powder stirring often. Allow curry powder to practically burn. Add a little water whenever paste becomes too sticky.
Add most garlic and onions until well coated.
Add coconut milk. Stir. After 1 minute, add fish and remaining garlic and onions.
Lower heat and cover for about 15 - 20 minutes.
Serve over jasmine or coconut rice.

Nutrition Facts : Calories 432.4, Fat 17.9, SaturatedFat 12.7, Cholesterol 62.5, Sodium 243.6, Carbohydrate 43.3, Fiber 1.3, Sugar 38.9, Protein 26.6

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

Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.

Provided by Gina

Categories Dinner

Time 25m

Number Of Ingredients 16

Ingredients

1 tsp dark sesame oil (divided)
1 tbsp minced peeled fresh ginger
4 garlic cloves (minced)
1 cup finely chopped red bell pepper
1 cup chopped scallions
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce (use tamari for gluten-free)
1 tbsp brown sugar
2 tsp Asian fish sauce
1 14-ounce can light coconut milk
1/4 cup chopped fresh cilantro
6 6-ounce tilapia fillets
salt
Cooking spray

Steps:

Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add the ginger, garlic, pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute.
Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray.
Broil 7 minutes or until fish flakes easily when tested with a fork.
Serve fish with sauce, rice, and lime wedges.

Nutrition Facts : ServingSize 1 piece fish with sauce, Calories 225 kcal, Carbohydrate 5.5 g, Protein 35.5 g, Fat 7 g, Fiber 1.1 g

COCONUT CURRY FISH

Coconut Curry Fish image

Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.

Provided by Millie Peartree

Categories dinner, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 medium red bell peppers, deseeded and sliced into 1/4-inch-thick strips
2 medium green bell peppers, deseeded and sliced into 1/4-inch-thick strips
1 medium onion, sliced
Kosher salt and freshly cracked black pepper
1 1/2 tablespoons Jamaican curry powder (hot or mild)
2 garlic cloves, minced
1 tablespoon grated ginger
4 (6-ounce) fillets frozen fish, such as whiting or cod
1 (14-ounce) can coconut milk
1 lime
2 scallions, trimmed and thinly sliced, for garnish
Fresh cilantro leaves and tender stems, for garnish
White rice or couscous, for serving

Steps:

Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

THAI-STYLE TILAPIA

Thai-Style Tilapia image

A very easy yet really interesting way to prepare this fish. Tilapia fillets are simmered in a seasoned coconut milk sauce for a luxurious flavor. These will look beautiful served over a bed of rice. Adjust the amount of spice to your liking by adding more or less red pepper flakes.

Provided by TINY POEM

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup coconut milk
6 whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
½ teaspoon ground turmeric
1 teaspoon chopped fresh lemon grass
¼ teaspoon salt
4 (4 ounce) fillets tilapia
salt and pepper to taste
½ teaspoon red pepper flakes, or to taste

Steps:

In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 2.4 g, Cholesterol 41.1 mg, Fat 8.6 g, Fiber 0.8 g, Protein 24.1 g, SaturatedFat 5.8 g, Sodium 199.5 mg, Sugar 0.4 g

TILAPIA IN COCONUT CURRY SAUCE

TILAPIA IN COCONUT CURRY SAUCE image

Yield 4 servings

Number Of Ingredients 18

Ingredients

Ingredients
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste (I use only 1 tsp)
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
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime 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 pepper 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 (do not boil). Remove from heat; stir in cilantro. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges. Yield 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge) Nutritional Information Calories:506 (30% from fat) Fat:17.1g (sat 5.9g,mono 6g,poly 2.5g) Protein:29g Carbohydrate:56.6g Fiber:3.1g Cholesterol:82mg Iron:2.7mg Sodium:616mg Calcium:47mg Cooking Light, SEPTEMBER 2002

Tips:

For the best flavor, use fresh tilapia fillets. If you can't find fresh tilapia, frozen tilapia fillets will also work, but they may not be as flavorful.
To make sure the tilapia is cooked through, cook it until it reaches an internal temperature of 145 degrees Fahrenheit.
If you don't have a coconut milk, you can use a mixture of cow's milk and cream instead. However, the coconut milk will give the curry a more authentic flavor.
Feel free to adjust the amount of curry paste to your liking. If you like your curry spicy, add more curry paste. If you prefer a milder curry, use less curry paste.
Serve the tilapia in coconut curry with rice, quinoa, or your favorite side dish.

Conclusion:

This tilapia in coconut curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tilapia is cooked in a flavorful coconut curry sauce that is made with coconut milk, curry paste, ginger, garlic, and spices. The tilapia is tender and flaky, and the curry sauce is creamy and flavorful. Serve this dish with rice, quinoa, or your favorite side dish for a complete meal.