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Tilapia With Thai Curry Recipe

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Ingredients

Scale
  • 4 tilapia fillets;
  • 2 cans (14 oz. each) full-fat coconut milk;
  • 2 large red bell peppers, sliced;
  • 2 green onions, sliced;
  • 1 cup fresh basil leaves;
  • 2 tbsp. fish sauce;
  • 4 tablespoons Thai red, green or yellow curry paste;
  • 1/2 cup of water;
  • Extra-virgin olive oil;
  • 8 lime wedges;
  • Sea salt and freshly ground black pepper to taste;

Instructions

  1. Turn the grill up to around 450 F.
  2. In a food processor, combine the basil leaves, curry paste and 1 can of coconut milk, and pulse until the basil is nicely chopped.
  3. In a saucepan over a medium heat cook the coconut curry mixture for about 3 minutes. Then add the other can of coconut milk, the water and the fish sauce.
  4. Stir and cook until the sauce has thickened, about 10 minutes.
  5. Coat the fish and peppers with a little olive oil and season both with sea salt and black pepper.
  6. Grill the peppers, turning once, about 5 minutes total.
  7. Grill the fish, turning once, about 5 to 6 minutes. (Be delicate when you turn them; the fish can easily break apart.)
  8. Place the fish on a plate, drizzle with the curry sauce, top with the bell peppers, drizzle with a little more sauce, sprinkle with the green onions, and serve with the lime wedges.

Find it online: https://legenrecipes.com/recipe/tilapia-thai-curry-recipe/