Tilapia In Coconut Curry Sauce Recipes

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BROILED TILAPIA WITH THAI COCONUT CURRY SAUCE



Broiled Tilapia with Thai Coconut Curry Sauce image

Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.

Provided by Gina

Categories     Dinner

Time 25m

Number Of Ingredients 16

1 tsp dark sesame oil (divided)
1 tbsp minced peeled fresh ginger
4 garlic cloves (minced)
1 cup finely chopped red bell pepper
1 cup chopped scallions
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce (use tamari for gluten-free)
1 tbsp brown sugar
2 tsp Asian fish sauce
1 14-ounce can light coconut milk
1/4 cup chopped fresh cilantro
6 6-ounce tilapia fillets
salt
Cooking spray

Steps:

  • Preheat broiler.
  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add the ginger, garlic, pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute.
  • Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.
  • 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.

Nutrition Facts : ServingSize 1 piece fish with sauce, Calories 225 kcal, Carbohydrate 5.5 g, Protein 35.5 g, Fat 7 g, Fiber 1.1 g

TILAPIA COCONUT CURRY



Tilapia Coconut Curry image

Make and share this Tilapia Coconut Curry recipe from Food.com.

Provided by elisabeth.garrett

Categories     Curries

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9

4 cups broccoli florets
2 small onions, diced
2 teaspoons kosher salt
2 teaspoons curry powder
1 teaspoon black pepper
1 lb tilapia fillet
14 ounces light coconut milk (Thai Kitchen)
20 ounces pineapple chunks in juice (drained)
1 cup brown rice

Steps:

  • In a small saucepan begin to cook the brown rice.
  • Dice onions and chop broccoli, in a large pan or wok toss with 1 tsp of salt and a few sprays of PAM, and sautee about 5 minutes, remove from heat.
  • Spray another pan with PAM, sprinkle tilapia with 1 tsp salt and 1 tsp curry powder, place in the pan and then pour the coconut milk over the tilapia. Add the rest of the curry powder and pineapple and stir gently. Cook on medium-high heat for 3 minutes, turn the tilapia over gently and cook an additional 3 minutes - or until the fish is fully cooked. Stir in the broccoli and onions and serve over rice .

Nutrition Facts : Calories 323.4, Fat 3.1, SaturatedFat 0.8, Cholesterol 45.4, Sodium 765.4, Carbohydrate 52.9, Fiber 3, Sugar 17.9, Protein 23.7

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE



Baked Tilapia With Coconut-Cilantro Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Canola oil spray
Four 6-ounce pieces tilapia fillet
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup light reduced-fat coconut milk
1/2 cup cilantro leaves, plus more for garnish
1 teaspoon peeled chopped fresh ginger
1/2 teaspoon garam masala
2 garlic cloves
1/2 jalapeno pepper, seeded and chopped
3 cups cooked brown rice, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
  • Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
  • Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

TILAPIA WITH SPICY COCONUT SAUCE



Tilapia With Spicy Coconut Sauce image

From the famed "Canyon Ranch" Lenox, MA. If you can, go, it's the ultimate treat for a healthy happy respite from life's trials and tribulations; otherwise, try some of the recipes I will post. Some steps, for sure but lovely to serve. Enjoy.

Provided by Lalaloob

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs sweet potatoes
1 tablespoon red curry paste
1 cup light coconut milk
1/4 cup brown sugar
2 tablespoons lime juice
1 1/4 teaspoons salt
2 tablespoons chopped fresh cilantro
3 cups sugar snap peas
1 1/2 lbs tilapia fillets
2 tablespoons olive oil
1 pinch salt
1 pinch black pepper

Steps:

  • Instructions.
  • Preheat oven to 375°.
  • Slice ends off sweet potatoes and cut in half.
  • Wrap each sweet potato half with foil and place in oven.
  • Bake for 40 to 45 minutes until soft.
  • Lightly coat a medium saucepan with olive oil.
  • Heat over medium heat and add red curry paste. Simmer briefly.
  • Add coconut milk and bring to a boil. Simmer 2 minutes, stirring constantly with a wire whip. Keep warm.
  • Peel skins from baked sweet potatoes and place in a large mixing bowl. Add brown sugar, lime juice and salt.
  • Mash with potato masher until smooth.
  • Stir in cilantro.
  • Steam sugar snap peas until tender, about 5 minutes.
  • Increase oven temperature to 400°. Rub 1 teaspoon olive oil over each fillet of fish. Season with salt and pepper. Sear fish in a large sauté pan for about 1 minute on each side over medium heat. Transfer to oven and bake for 5 to 10 minutes or until cooked through.
  • Place 1/2 cup mashed sweet potatoes and 1/2 cup sugar snap peas on plate. Top with fish fillet.
  • Serve with 2 tablespoons curry sauce.

Nutrition Facts : Calories 456.3, Fat 10, SaturatedFat 2, Cholesterol 85.1, Sodium 954.5, Carbohydrate 55.7, Fiber 8.2, Sugar 21.9, Protein 38.7

THAI-STYLE TILAPIA WITH COCONUT-CURRY BROTH



Thai-Style Tilapia With Coconut-Curry Broth image

Courtesy of Ellie Krieger. PLEASE NOTE the original recipe called for 2 1/2 tsp red curry paste. I've decreased the amount posted (thanks to a wonderful review) but feel free to adjust to your taste.

Provided by rickoholic83

Categories     Tilapia

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
1/2-1 1/2 teaspoon red curry paste
2 cups low sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus
1/4 teaspoon salt, plus more for seasoning
4 (6 ounce) tilapia fillets
5 cups Baby Spinach, steamed
1/2 cup fresh cilantro leaves, coarsely chopped
2 scallions, thinly sliced (green part only)
2 tablespoons fresh lime juice
fresh ground black pepper
2 cups cooked brown rice

Steps:

  • In a large saute pan, heat the oil over moderate heat.
  • Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
  • Add the curry paste and cook, stirring until fragrant, about 30 seconds.
  • Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
  • Season the tilapia with 1/4 teaspoon salt.
  • Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
  • Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  • Arrange a pile of steamed spinach in the bottom of 4 soup plates.
  • Top with the fish fillets.
  • Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
  • Ladle the sauce over the fish and serve with rice.

Nutrition Facts : Calories 339.3, Fat 6.9, SaturatedFat 1.7, Cholesterol 85.1, Sodium 595.8, Carbohydrate 30.3, Fiber 2.9, Sugar 0.6, Protein 40.6

COCONUT CURRIED TILAPIA



Coconut Curried Tilapia image

I made this one day by accident for lack of a curry paste. I was forced to create my own and it has become a favorite in my household.

Provided by YoungWifeNYC

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 tilapia fillets
1 tablespoon oil (olive oil is fine)
1 -2 tablespoon curry powder
1 cup water
1/4 teaspoon salt
1/2 tablespoon black pepper
1/4 teaspoon chili powder
3 garlic cloves, crushed
1 small onion, sliced
10 ounces coconut milk (use only 1/2)
red pepper flakes (optional)

Steps:

  • Season tilapia fillets with salt, chile powder, and black pepper. Set aside.
  • In iron pot, heat olive oil; add curry powder stirring often. Allow curry powder to practically burn. Add a little water whenever paste becomes too sticky.
  • Add most garlic and onions until well coated.
  • Add coconut milk. Stir. After 1 minute, add fish and remaining garlic and onions.
  • Lower heat and cover for about 15 - 20 minutes.
  • Serve over jasmine or coconut rice.

Nutrition Facts : Calories 432.4, Fat 17.9, SaturatedFat 12.7, Cholesterol 62.5, Sodium 243.6, Carbohydrate 43.3, Fiber 1.3, Sugar 38.9, Protein 26.6

BROILED TILAPIA WITH THAI COCONUT- CURRY SAUCE



Broiled Tilapia With Thai Coconut- Curry Sauce image

This dish is loaded with flavor and makes a lovely, colorful presentation. You'll want to serve with plenty of rice to absorb the wonderful sauce. (Noted added 11/05/07: I like to credit original recipe sources when known, but wasn't sure about this one when I submitted the recipe. Fortunately, a reviewer pointed out that the recipe came from Cooking Light, so I searched their site--indeed, it was originally published in their September 2002 issue. Thanks to the reviewer for bringing this to my attention, and thanks to Cooking Light for developing the recipe! :) )

Provided by GaylaJ

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro
4 (6 ounce) tilapia fillets
3 cups hot cooked basmati rice
1 lime (cut in 4 wedges)

Steps:

  • Preheat broiler.
  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
  • Add ginger and garlic; cook 1 minute.
  • Add peppers and onions; cook 1 minute.
  • Stir in curry powder, curry paste, and cumin; cook 1 minute.
  • Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
  • Remove from heat and stir in cilantro.
  • Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
  • Broil 7 minutes or until fish flakes easily when tested with a fork.
  • Serve fish with sauce, rice, and lime wedges.

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