Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
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
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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.
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