Broiled Tilapia With Thai Coconut- Curry Sauce

From: Chef #1163587

On May 15, 2009

I made this for my husband and I for dinner tonight. I cut the recipe in half and made it per the directions (no modifications.) It was really good. We both cleaned our plates. No problems at all with this recipe, only reason it did not get a 5 star rating is that this is my first rating. We had Basmati rice that I made with chicken broth, sesame oil and green onions stirred in just before serving.

From: MommyToTwo

On May 15, 2009

So easy to prepare and so delicious. I agree with YungB - definitely restaurant quality. This is one of our favorite zaar recipes and we make it every couple weeks. Thanks so much for posting it.

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!