This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Curried Tilapia with Peppers
20 minutes
4 servings
20 minutes
4 servings
The perfect curry for fish lovers.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 bell peppers (1 red and 1 green), sliced
- 1 tablespoon Fish Sauce, or salt to taste
- 1 tablespoon Red Curry Paste
- 1-13.5 oz can Coconut Milk
- Salt and pepper
- 4 tilapia fillets, equal in size
- Garnish: 1 lime, quartered 1/4 cup chopped cilantro
Directions
- Heat oil in large skillet over a medium high heat. Add onions and peppers. Stir fry until tender-crisp.
- Add Fish Sauce and Curry Paste to vegetables. Cook, stirring constantly, until Curry Paste is dissolved. Pour in Coconut Milk and bring to a boil.
- Salt and pepper tilapia on both sides (to taste) and place in pan. Spoon vegetables and sauce on top of fish. Turn heat down to an active simmer. Cook 2-4 minutes on each side, depending on thickness. Fish is done when it's opaque all the way through and flakes easily with a fork.
- Serve immediately with lime and cilantro. This dish goes especially well with a side of Jasmine Rice or Rice Noodles.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.