Thai-Style Tilapia with Coconut-Curry Broth

This recipe is so "blog worthy" I can't stand it. Super easy to pull together, so full of bold and fresh flavor, this Thai-Style Halibut with Coconut-Curry Broth is going to be a re-occurring dish on our menu board.

 

The recipe came from Ellie Krieger on Food Network. I of course made some adjustments as I went, but I will explain what I did below.

 

 

Here are the ingredients:

 

1 T olive oil

2 shallots, finely chopped

2 T green curry paste

1 can coconut milk

1/2 cup chicken broth (from Better than Bouillon)

1 T spicy garlic sauce

4 (6-ounce) pieces tilapia fillet, skin removed (I used frozen fillets)

Steamed spinach (You can steam or microwave fresh baby spinach for 2 minutes or use frozen that you microwave)

1/2 cup coarsely chopped fresh cilantro leaves

2 T lime juice

Salt and freshly ground black pepper

2 cups cooked rice, for serving

 

 

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds.

 

Add the chicken broth, coconut milk, and simmer until reduced to 2 cups, about 5 minutes.

 

 

Taste and add this spicy garlic sauce (found on international food aisle at grocery store) if your curry isn't spicy enough for you. I added about a tablespoon which was perfect for us.

 

 

Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

 

 

Put rice in bottom of a large soup bowl first, then arrange a pile of steamed spinach on top. Top with the fish fillets.

 

 

Stir the cilantro and lime juice into the sauce and season, to taste, with salt and pepper.

 

 

Ladle the sauce over the fish and serve with rice.