Craving a dish that will transport you straight to the vibrant streets of Thailand? This Spicy Thai Tilapia Curry with Coconut Milk brings those rich flavors right to your kitchen. With its aromatic spices and creamy coconut base, it’s a culinary adventure that will excite your taste buds. Plus, it’s a quick and easy recipe, perfect for weeknight dinners.
Imagine tender tilapia fillets simmered in a luscious coconut milk sauce, infused with bold Thai spices. Each bite is a delightful combination of heat and creaminess, making it an irresistible choice for seafood lovers. Whether you’re a novice in the kitchen or a seasoned cook, this curry will make you feel like a pro.
A Flavorful Journey to Thailand
This Spicy Thai Tilapia Curry is a delightful blend of fresh tilapia, vibrant vegetables, and creamy coconut milk. As you dive into this dish, you’ll experience a burst of flavors that harmoniously dance on your palate.
The balance of spicy, sweet, and savory elements creates a delightful culinary experience that is sure to impress your family and friends. Served over a bed of fluffy jasmine rice, this dish allows the rich sauce to soak into the rice, enhancing every bite.
Preparation Essentials
To begin, preparation is key for a seamless cooking experience. Start by rinsing and patting dry the tilapia fillets to ensure they are ready to absorb the flavors.
Slice the bell pepper and snap peas, and take a moment to mince the garlic and grate the ginger. This initial setup lays the groundwork for the aromatic base of your curry.
Sautéing Aromatics for Depth of Flavor
In a large pan, heat vegetable oil over medium heat. This is where the magic begins. Add the minced garlic and grated ginger, sautéing them until they release their intoxicating fragrance.
By allowing these aromatics to bloom, you create a flavorful foundation for the dish, setting the stage for the vibrant spices to shine through in the final product.
The Richness of Coconut Milk
Once the garlic and ginger are fragrant, it’s time to incorporate the red curry paste into the mix. This step is vital, as it allows the spices to bloom and intensify.
Next, pour in the coconut milk, along with fish sauce and brown sugar. This combination transforms the dish, creating a luscious sauce that envelops the tilapia and vegetables.
Cooking the Tilapia and Vegetables
With the sauce ready, gently add the tilapia fillets along with the sliced bell pepper and snap peas. Cover and let it simmer for about 8-10 minutes. The fish will cook through, absorbing the flavors of the sauce.
As it simmers, the vibrant colors of the vegetables brighten the dish, making it visually appealing while also enhancing the nutritional value.
Serving Suggestions for an Inviting Presentation
When ready to serve, ladle the curry over bowls of jasmine rice, ensuring every bite is a mix of fish, vegetables, and that creamy sauce. Garnish generously with chopped cilantro for a fresh touch.
Don’t forget to include lime wedges on the side. A squeeze of lime enhances the dish, adding a zesty brightness that complements the rich flavors perfectly.
With its inviting presentation and mouth-watering aroma, this Spicy Thai Tilapia Curry is sure to become a cherished dish in your culinary repertoire.
A Flavorful Journey to Thailand
This Spicy Thai Tilapia Curry is a perfect blend of fresh tilapia, vibrant vegetables, and creamy coconut milk. The balance of spicy, sweet, and savory flavors creates an exciting dish that’s sure to impress. Serve it over jasmine rice to soak up the delicious sauce.
Ingredients
- 4 tilapia fillets
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Chopped cilantro for garnish
- Lime wedges for serving
- Cooked jasmine rice for serving
Instructions
- Prepare the Ingredients: Rinse and pat dry the tilapia fillets. Slice the bell pepper and snap peas, and mince the garlic and ginger.
- Sauté Aromatics: In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant, about 1-2 minutes.
- Add Curry Paste: Stir in the red curry paste and cook for another minute, allowing the spices to bloom.
- Incorporate Coconut Milk: Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.
- Cook the Fish and Veggies: Add the tilapia fillets to the pan, along with the sliced bell pepper and snap peas. Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve: Ladle the curry over bowls of jasmine rice, and garnish with chopped cilantro and lime wedges.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4
- Calories: 320kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 15g
