Baked Tilapia Cury
This healthy fish-and-vegetable curry recipe is made with yellow curry paste, but any Thai curry paste--red or green--will work. Serve with sautéed green beans and brown basmati rice to soak up all the delicious sauce.
This healthy fish-and-vegetable curry recipe is made with yellow curry paste, but any Thai curry paste--red or green--will work. Serve with sautéed green beans and brown basmati rice to soak up all the delicious sauce.
Ingredients
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1 tablespoon neutral oil, such as canola or avocado
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2 medium-to-large red bell peppers, halved and sliced
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1 medium shallot, finely chopped
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2 tablespoons Thai yellow curry paste
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1 14-ounce can “lite” coconut milk
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1 tablespoon lime juice
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1 teaspoon brown sugar
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1-1 1/4 pounds tilapia fillets
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¼ teaspoon salt
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¼ teaspoon freshly ground pepper
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¼ cup chopped fresh cilantro
Method
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Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
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Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and shallot and cook, stirring, until the peppers are softened, 3 to 5 minutes. Add curry paste and cook, stirring, for 1 minute. Add coconut milk, lime juice and brown sugar and bring to a boil. Reduce heat and simmer for 2 minutes to blend flavors.
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Place tilapia in the prepared baking dish and sprinkle with salt and pepper. Pour the curry sauce over the fish.
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Bake until the fish is opaque in the middle, about 15 minutes. Sprinkle with cilantro.
