Easy weeknight dinner.
Silky spiced coconut milk provides the perfect comfort sauce with healthy Tilapia Curry.
A keep up the good work New Year Resolution recipe.
I serve this up in a deep bowl with a squeeze of lime and sprinkle of cilantro, nothing else needed. Except a spoon.
Tilapia purchased from Costco has the best flavor. My family can tell the difference.
If you haven’t tried Tilapia, check out the protein per 4 oz serving, a whopping
29 grams of protein to 3 grams of fat.
Plus, it’s very tender and buttery mild.
The least fishy fish in my opinion, at least that I have tried.
So, this is my go to fish option especially when it’s cold outside.
On a low calorie diet like HCG try this version…. Baked Tilapia Curry (HCG Diet friendly)
Keto and dairy free you’re set, it’s gluten-free if you swap out the soy sauce for aminos. Perfect for the whole family.
Quick Tilapia Curry
- 1 tablespoon canola oil
- 2 medium-to-large red or yellow bell peppers, halved and sliced
- 1 medium shallot, finely chopped
- 1/2 teaspoon salt
- 2 tablespoons Thai yellow curry paste (red or green are just fine)
- 1 14-ounce can coconut milk
- 1 tablespoon brown sugar (omit for keto diet)
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon lime juice
- 4 – 5 tilapia fillets
- ¼ cup chopped fresh cilantro
- Preheat oven to 425 degrees F.
- Coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat.
- Add bell peppers and shallot; cook stirring, until the peppers are softened, 3 to 5 minutes.
- Add salt and curry paste; cook, stirring, for 1 minute.
- Add coconut milk, brown sugar, soy sauce, fish sauce, and lime juice and bring to a boil. Reduce heat and simmer for 2 minutes to blend flavors.
- Place tilapia in the prepared baking dish. Pour the curry sauce with the vegetables over the fish.
- Bake until the fish is opaque in the middle, about 15 – 20 minutes.
- Sprinkle with cilantro and more lime. Serve over rice or noodles.