Dinner

Baked Tilapia Curry

The tilapia bakes until tender in a silky coconut curry sauce fragrant with red peppers and shallot, its mild sweetness balanced by bright lime and a touch of brown sugar. Each bite delivers gentle heat and fresh cilantro that lingers on the tongue.

Recipe and photo by EatingWell, shared here with credit. View the Original

Baked Tilapia Curry
Total
37 min
Prep
15 min
Cook
22 min
Serves
4

Nutrition per Serving

Calories
262
Protein
25g
Carbs
11g
Fat
13g
Fiber
2g
Sugar
4g
Sodium
518mg

Ingredients

  • 1 tbsp canola oil
  • 2 medium-to-large red bell peppers, halved and sliced
  • 1 medium shallot, finely chopped
  • 2 tbsp Thai yellow curry paste
  • 1 14-ounce can “lite” coconut milk
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • 1-1 1/4 pounds tilapia fillets
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and shallot and cook, stirring, until the peppers are softened, 3 to 5 minutes. Add curry paste and cook, stirring, for 1 minute. Add coconut milk, lime juice and brown sugar and bring to a boil. Reduce heat and simmer for 2 minutes to blend flavors.
  3. Place tilapia in the prepared baking dish and sprinkle with salt and pepper. Pour the curry sauce over the fish.
  4. Bake until the fish is opaque in the middle, about 15 minutes. Sprinkle with cilantro.