Broiled Tilapia With Thai Coconut- Curry Sauce

From: mima4nyc

On Nov 7, 2009

this was very very good! I have been looking for a good curry recipe and finally found it. I am vegan, so I didt use this on a fish...I just used the sauce over brown jasmine rice...it was soooo delicious!

From: always cookin'

On Oct 11, 2009

I'm always looking for a stellar fish recipe and this qualified for my "for keeps" cookbook! This has a nice layered flavor. I used jarred ginger, the white and green parts of the onions, and regular coconut milk. For those who thought there wasn't enough flavor I think using both the green parts and the white parts of the onions makes a big difference as the green is spicier. Possibily regular coconut milk will add more flavor, that's what I could find. The parchment paper was a good idea. I found that the sauce can be made ahead and warmed, but don't overwarm it. You'll want to have more rice for the yummy sauce.

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!