Saturday, March 12, 2016
red curry coconut tilapia
Success! And even after having lost the recipe I wanted to try. I knew the recipe called for fish, coconut milk and red curry paste. I figured out the rest and it was SOOOO good. My husband kept trying to convince our non-fish eaters to try some because he thought it was so good. It was fine that they weren't convinced because the two of us ate enough for four of us.
red curry coconut tilapia (pass the peas, please)
4 tilapia loins, thawed (Costco's are the best!)
1 (15.5 ounce) light coconut milk
2 tablespoons red curry paste
1 tablespoon Splenda (if you're not sugar sensitive, use real sugar)
4 green onions, sliced
In a large pan, heat the coconut milk on medium low. Add the red curry paste and stir into the milk. Stir in the sugar. Add the fish. Season with salt, pepper and a generous amount of garlic powder. After the fish looks cooked on one side, flip the fish over. Add green onions to the pan and continue to cook until the fish is opaque.
Serve over steamed rice. I served mine with brown jasmine rice, kimchee and broiled asparagus.