This dinner was so delicious! I was a little worried because I didn’t want it to be too coconutty or too curry-y, but it wasn’t, it was great! I will be making it for company soon!
Brady’s Plate
My plate – with part lentils and part brown rice.
Here is the recipe I modified:
Broiled Tilapia with Thai Coconut-Curry Sauce
adapted from Cooking Light
Ingredients
- 1 teaspoon sesame oil
- 2 teaspoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped green onions
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 4 teaspoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon salt, divided
- 3/4 (14-ounce) can light coconut milk
- 4 (6-ounce) tilapia fillets
- Cooking spray
- 3 cups hot cooked brown rice
- 2 cups of cooked green lentils
Preparation
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
