Tilapia With Thai Curry Recipe

5 from 1 vote

Rich coconut milk, bold spices, and colorful vegetables: the very best of Thai cooking comes together to make this fish delicious.

Course Main Course

Cuisine Thai

Keyword curry, thai, tilapia

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 217kcal

Cost 15

Turn the grill up to around 450 F.
In a food processor, combine the basil leaves, curry paste, and 1 can of coconut milk, and pulse until the basil is nicely chopped.
1 cup fresh basil leaves, 4 tablespoon Thai curry paste, 2 cans
In a saucepan over medium heat, cook the coconut curry mixture for about 3 minutes. Then add the other can of coconut milk, the water, and the fish sauce.
2 cans, ½ cup of water, 2 tbsp. fish sauce
Stir and cook until the sauce has thickened, about 10 minutes.
Coat the fish and peppers with a little olive oil and season both with sea salt and black pepper.
4 tilapia fillets, 2 large red bell peppers, Extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
Grill the peppers, turning once, for about 5 minutes total.
Grill the fish, turning once, for about 5 to 6 minutes. (Be delicate when you turn them the fish can easily break apart.)
Place the fish on a plate, drizzle with the curry sauce, top with the bell peppers, drizzle with a little more sauce, sprinkle with the green onions, and serve with the lime wedges.
2 green onions, 8 lime wedges