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Coconut Curry Fish

No pictures of the Cincinnati Zoo yet – I’m still processing them.  So you get a recipe.

One that made Beloved say, “You can make this ALL the time!”

I love Thai curries – they are tasty and super simple to make.  So, I found myself with four tilapia loins (I prefer the loins, they are meatier and not quite as fragile as fillets), a can of coconut milk and several cans of Thai curry pastes the other night – and it was curry for dinner!

I know I promised that I wouldn’t throw a lot of recipes at you that required special ingredients, so while I used coconut oil in this dish, you can use vegetable or olive oil; clarified butter would work well, too.  You’ll still get plenty of coconut flavor from the coconut milk (use “light” coconut milk  if you must, but the dish won’t be quite as rich as I like).

Serve it over steamed jasmine rice, or do what I did – grate half a head of cauliflower and steam it, covered, in the microwave with a couple of tablespoons of water for 7 or 8 minutes.  It was an interesting and tasty base for this wonderfully spicy dish.


Coconut Curry Fish

Coconut Curry Fish

serves 3 – 4

4 tilapia loins, about 4 oz. each, or other mild white fish

salt and pepper

1/2 yellow onion, thinly sliced

2 cloves garlic, minced

1/3 red bell pepper, cut into thin strips

1/3 green bell pepper, cut into thin strips

1/4 cup coconut oil or vegetable oil, divided

1 to 2 tablespoons red curry paste, depending on how spicy you want it

1 can coconut milk

1 cup chicken or fish broth

1 tablespoon fish sauce

2 teaspoons sugar or Splenda

Season the tilapia with salt and pepper.

Heat a large, deep skillet over high heat until nearly smoking; add 3 tablespoons of the coconut or vegetable oil.  Fry the fish until nearly cooked through, about 2 – 3 minutes on each side.  Remove from the skillet and set aside.

Discard the pan juices that have accumulated in the skillet and return it to the heat; add the remaining tablespoon of oil.  Reduce the heat to medium low, add the onions to the skillet and cook until they begin to soften, about 3 or 4 minutes.  Add the garlic and peppers, and cook for another 2 or 3 minutes, or until the peppers are tender-crisp.  Remove the vegetables from the skillet and reserve with the fish.

Increase the heat slightly and add the curry paste to the skillet; fry, stirring constantly, for about 30 seconds or until it becomes fragrant.  Add the chicken or fish broth, coconut milk, fish sauce and sugar or Splenda,  stirring well after each addition.  Return the fish and vegetables to the skillet, spooning the curry sauce over it, and heat for another 2 – 3 minutes, until the fish is cooked through and flakes easily with a fork.

Serve immediately in wide, shallow bowls.


Mrsbear says:

I love Thai curry. I haven’t had any in a while and sadly I’ve never attempted to make it for myself. But this sounds so simple I don’t think I can resist.

Mama Badger says:

Hmmm, can I substitute the tilapia for shrimp or chicken?

We had the pork burgers last night. My father in law must have said at least 5 times how moist they were, and how much he liked them! Thanks.
.-= Mama Badger´s last blog ..Random Tuesday Thoughts- Get the hell off my back, please. =-.

I’ve been craving thai food for the last day or two. yum!
Uh oh … today is weigh-in day. Maybe I should banish all thoughts of food from my head. I’m convinced I gain weight just thinking about food.
.-= Twenty Four At Heart´s last blog ..Bikini Waxes, Pedicures and New Sandals =-.

Erin says:

Oh yum… yum. THIS, I will eat. However, neither the other half nor the boy will eat fish. Ack. But I am soooo making this sometime this summer. I can’t wait. nomnomnomnom. Thank you, dear.
.-= Erin´s last blog ..sprinting is part of the job description =-.

From what I’ve read, teasing people with the thought of coconut curry fish is an ancient Chinese form of torture.
.-= Mo “Mad Dog” Stoneskin´s last undefined ..Response cached until Thu 13 @ 23:37 GMT (Refreshes in 47 Minutes) =-.

Hey, Jan. Sorry I’ve been MIA. I plan to dig into your lastest to see what I’ve missed but Movie sent me today to check out the recipe. Yummmmmmm! I love tilapia. You can do so much with it and this is something very different for my family. Thanks for sharing.

Ooh, even full from dinner, this makes me hungry!
.-= Sprite’s Keeper´s last blog ..Spin Cyce: Cutting Costs, Not Corners =-.

OK, THIS is what I’ll be making for dinner tomorrow night! Perfect! Your timing, as always, is impeccable. And now I’m hungry. Specifically for coconut curry anything. 🙂
.-= Stacy (the Random Cool Chick)´s last blog ..Bi-Monthly Grocery Shopping can be Economical =-.

This sounds positively perfect. : )
.-= Life with Kaishon´s last blog ..golden glow =-.

Pseudo says:

Yum. I am so going to make this.

We got take out Thai last night and one dish was fish with a chili lime basil sauce, medium spicy. It was excellent.
.-= Pseudo´s last blog ..Travel Tip Thursday: Straight up and to the Point =-.

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