Coconut Curry Tilapia

Whenever I hear something like "coconut curry", I get a little... apprehensive.

Coming from a household where putting daily dinners consisted of the same marinara sauce with different-shaped noodles, going outside of the box with flavor can give me a slight episode of chest pains.

Nonetheless, I've committed to the idea of trying new things for the sake of expanding my cooking repertoire.  And, then I publicize it on the internet to show the world all of my successes and failures.

I don't understand it, either.

Anyway, the combination of coconut and curry does not, on the surface, sound appealing to me.  But given my aforementioned naivety about cultural foods, I had no basis for that reaction.  Therefore, I squashed my preconceived notions and bit the bullet.

I used tilapia because it's a pretty bland fish that wouldn't alter the taste of the sauce in a negative way.  And, I was pleasantly surprised that the flavors that comprise this sauce actually go together super well.

As if I refused to believe everyone who had done it before.

But, now I'm a believer.  And I'm willing to put my full support behind the coconut curry movement.  So, if you're looking for a brand new dish that tastes nothing like your usual dinners, this is a bold choice that you won't regret.



Coconut Curry Tilapia
(adapted from My Recipes)

4 Tilapia fillets
2 tbsp olive oil
1/2 cup chopped green onions
3/4 cup chopped red bell pepper

2 tsp minced ginger

2 tsp minced garlic

1 tbsp red curry paste
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp sugar
1 14oz. can light coconut milk
Salt & Pepper to taste


Preheat broiler.

In a skillet, saute garlic, ginger, pepper and onions in olive oil over medium heat for 2-3 minutes.  Add curry paste, soy sauce, lime juice and sugar and cook an additional minute.

Add coconut milk and simmer for 10 minutes.

Brush tilapia with olive oil and season with salt and pepper.  Place under broiler for 8-10 minutes.

Pour sauce over tilapia.

Serve with rice.