Broiled Tilapia With Thai Coconut- Curry Sauce

From: naviline

On Jul 20, 2008

Words cannot begin to describe how incredibly good this recipe is. We made it for friends and they were raving about it all night. I didn't have sesame oil on hand so I used olive oil instead, and we added baby corn and bamboo shoots to the sauce. We served with rice noodles instead of rice. UPDATE: This is a dish that just can't go wrong. Tonight, I forgot about the rice and therefore burned it, ran out of curry paste (subbed 1/2 tsp each of chili powder, turmeric and coriander mixed with 1 tbsp hot water) and didn't have any brown sugar at all. Nonetheless, we ended up with a 5-star dinner b/c this dish is so forgiving. Thanks again!!

From: Chef #470799

On May 21, 2008

Just fantastic & very easy to do! My whole family loved it & I have been craving to make it again! I left out the bell peppers, but just wonderful! It will be a regular part of our meal planning!

From: Buckeye Chris

On Jan 14, 2006

Exceeded my expectations by far! This is the best broiled-fish entrée I've tasted in a long time. Honestly, though, you could serve this sauce over cardboard and it would still be tasty. I will be sure to try this sauce next time with chicken and shrimp, though it was a fantastic accompaniment to tilapia. I made this dish for my 65-year-old mother, whose midwestern palette is not a big fan of curry dishes, nor am I for that matter. She loved it! Note, however, that when I made it for her I only used one teaspoon of red curry paste, which still added plenty of heat. Some other changes: I sautéed my chopped veggies longer than the recommended time in the recipe before adding the liquid ingredients to make sure they were cooked well. It's a personal preference, but I like my sautéed peppers and onions to be somewhat translucent. Because once you add the coconut milk and bring it to a simmer, which only takes a few minutes in a good, heavy pan, the veggies won't cook down much at all.

From: shimmerchk

On Sep 6, 2005

Very very good! Nicely spicy, but not too much so with wonderful flavor. I used all fish sauce instead of soy sauce, palm sugar instead of brown sugar and added some lime leaves as the sauce simmered. I served this with stir-fried broccoli and jasmine rice and we just loved the entire meal. I think this sauce is substantially flavorful enough to stand up to a more robust fish and we may try this with salmon next time. Thank you for a fantastic recipe that I know we will make again!