65 Reviews of Broiled Tilapia With Thai Coconut- Curry 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!

From: xgrlchef

On Aug 27, 2005

Really spicy good. I sauteed shrimp, removed to a side plate, and then proceeded. I added a few other things, mushrooms, fish sauce, peas and Thai basil at the end.

From: Crisci

On Feb 1, 2008

Thank you for the recipe. This has been one of the most delicious and easy recipes for something that looks and smells so exotic. My family loves it. So far I have made it three times. BTW, it works beautifully with pork. All I can say is why go to the Thai restaurant when you can make it just as good at home!

From: MichKristy

On Aug 8, 2005

This is absolutely delicious!!! Perfect blend of spice. The sauce is so good...would be great on veggies and chicken, too. Thanks GaylaJ for sharing this wonderful dish!

From: CountryLady

On Aug 22, 2005

I chose this recipe for my first experience with tilapia and my first experience with Thai food - it was a big hit at my house! The sauce was absolutely delicious. My sides were plain, steamed white rice & mixed Thai veggies which I purchased frozen. Since my fillets were paper-thin, they cooked too quickly under the broiler; I'll bake them at 350F next time. Thanx Gayla!

From: Lucahjin

On Apr 28, 2007

WOW.. I've never really cooked Tilapia before this, and I must say, I'm so happy I did! This sauce is to die for, and the fish came out so tender and perfect. We couldn't get enough of this sauce! I could see it going over chicken, potato or chickpeas too! Thanks for this great recipe, we are DEFINITELY having this again.

From: Evie*

On Jun 7, 2005

This is incredible..what a mix of flavours..I used Gurnard fillets and lite coconut milk..what a bonus it's so low in fat! It's worth 10 stars..thanks for sharing a great recipe..in to my favourite file.

From: A la Carte

On Jul 25, 2007

I would rate this higer if I could... This was a delicious recipe! The fish was perfectly cooked, and was really complimented by the yummy sauce. I don't usually like fish curries, so I'm so glad I decided to try this!!! I will be making this again and again, it's going right into my 5* cookbook!

From: Godesstam

On Apr 17, 2005

Just tried this recipe, WOW! It is quick, simple and very good. I used hot cury & brown rice. Fantastic