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Crispy Tilapia in Curry Sauce

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Made entirely from freezer and pantry staples, this flavorful Crispy Tilapia in Curry Sauce is ready to serve in under 30 minutes.

Ingredients

  • 4 whole (4 Oz Size) Tilapia Fillets
  • ⅔ cups All-purpose Flour
  • ½ teaspoons Ground Black Pepper
  • 2 Tablespoons Wok Oil (or Use Vegetable/grapeseed)
  • 1 can (14 Oz. Can) Unsweetened Coconut Milk
  • 2 Tablespoons Panang Curry Paste (or Use Red Or Massaman)
  • ¼ cups Water
  • 1 Tablespoon Palm Or Brown Sugar
  • 2 Tablespoons Fish Sauce
  • 2 whole Wild Lime Leaves (optional)
  • 2 Tablespoons Chopped Cilantro
  • 1 whole Lime, Cut In Wedges
  • Cooked Jasmine Rice, Cilantro And Lime Wedges For Serving

Preparation

1. Pat each of the fish fillets dry with a paper towel, then cut each into quarters. Stir together the flour and pepper in a pie plate or shallow dish. Place the fish pieces into the pie plate a few at a time and coat them with the flour mixture. Shake off any excess flour and set aside.

2. Heat the wok or vegetable oil in a large skillet over medium-high heat. Once hot, lay half of the fish pieces into the pan in a single layer. Cook for 1-2 minutes per side, until crisp and brown. The fish doesn’t need to be cooked all the way through at this point because it is going to simmer later on. Once crisp, remove from pan and set aside. Repeat this process with the remaining half of the fish pieces.

3. Reduce the heat to medium and wipe out any excess oil in the pan, then add half a can of coconut milk. Cook, stirring occasionally, until the coconut milk is hot and foamy. Add in the curry paste and stir for about 2 minutes to work it into the coconut milk, using the back of a wooden spoon to break up any large pieces.

4. Add the rest of the coconut milk, as well as the water, sugar, fish sauce, and lime leaves (if using). Stir for one minute, then return the fish pieces to the pan. Spoon the curry sauce over the top of the fish. Reduce the heat to low and let it simmer for 10-12 minutes, or until fish has cooked through. Discard lime leaves.

5. Put some rice into each bowl. Top it with fish and some pan sauce. Garnish with cilantro and lime wedges for squeezing.

2 Comments

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Anetta (The Wanderlust Kitchen) on 9.18.2013

Hi gkga4! The lime leaves are definitely optional – I buy them from an Oriental Supermarket in Portland and keep them in the freezer for future use. You can also find a link to purchase online if you follow me on Pinterest. As with almost all curry recipes, you can substitute another type of curry paste if needed. You can find regular red and green curry paste (Thai Kitchen Brand) on the ethnic food aisle of nearly any supermarket these days! I hope you give it a try, you won’t be disappointed :)

Profile photo of gkga4

gkga4 on 9.8.2013

OK…your pantry “staples” and mine are clearly very different…panang curry paste, wild lime leaves??? Yeah, I’ve got those hangin out in my pantry all the time.

One Review

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Kristin Fletcher on 9.29.2014

This has become a favorite in our house! I love how quickly it all comes together. And, no, I’ve never found lime leaves in Vermont (curry paste IS readily available), but this dish is plenty delicious without it.

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