A favorite (spicy) weeknight meal.
I found this recipe a couple of years ago and immediately fell in love with it. It’s called Broiled Tilapia with Thai Coconut-Curry Sauce and I found it in Cooking Light.
And the best part? It’s really easy. Shhhh, don’t tell your guests that.
Start with a dash of sesame oil, garlic and fresh ginger. When it starts smelling really delicious and you can’t pull your nose from the pan, throw in red pepper and green onions (they make it really pretty). A reviewer on the CL site recommended adding shitake mushrooms and unfortunately I forgot them this time, but think they’re a great addition. Their soft texture is a contrast to the crunchy red pepper. Saute the vegetables for a minute then throw in curry powder, red curry paste (yum), and cumin. After a minute add a touch of brown sugar, a can of coconut milk, a bit of salt and soy sauce. Warm it all up and toss in some cilantro. Meanwhile, brush the tilapia with sesame oil and salt and broil it for 7 minutes. Serve over rice with a lime wedge.
The sauce has some spice, but not enough to make you uncomfortable (sister didn’t agree). Tilapia is an eco-friendly fish, see here, which is really important to me. And of course anything curry has got to be good, right?