Broiled Tilapia with Thai Coconut-Curry Sauce


This is the most tasty Thai sauce I’ve ever made. I love Thai and for this to come out this good makes me excited to make it again soon with chicken. The sauce alone with some white rice in there is also tasty. Adapted from my favorite place for recipes…Cooking Light.

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
  • 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

 

Preparation

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.

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