Thai-Style Tilapia With Coconut-Curry Broth |
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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Courtesy of Ellie Krieger. PLEASE NOTE the original recipe called for 2 1/2 tsp red curry paste. Ingredients:
2 teaspoons vegetable oil |
4 shallots, finely chopped (about 3/4 cup) |
1/2-1 1/2 teaspoon red curry paste |
2 cups low sodium chicken broth |
1/2 cup light coconut milk |
1/2 teaspoon salt, plus |
1/4 teaspoon salt, plus more for seasoning |
4 (6 ounce) tilapia fillets |
5 cups baby spinach, steamed |
1/2 cup fresh cilantro leaves, coarsely chopped |
2 scallions, thinly sliced (green part only) |
2 tablespoons fresh lime juice |
fresh ground black pepper |
2 cups cooked brown rice |
Directions:
1. In a large saute pan, heat the oil over moderate heat.
2. Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
3. Add the curry paste and cook, stirring until fragrant, about 30 seconds.
4. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
5. Season the tilapia with 1/4 teaspoon salt.
6. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
7. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
8. Arrange a pile of steamed spinach in the bottom of 4 soup plates.
9. Top with the fish fillets.
10. Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
11. Ladle the sauce over the fish and serve with rice.
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