Broiled “Tilapia” with Thai Coconut Curry Sauce

1 Tb & 1 tsp sesame oil, divided

1 tsp ground ginger

2 garlic cloves, minced

1 cup red bell pepper, sliced into long thin strips

1 cup chopped green onions

1 tsp curry powder

1-2 tsp curry paste, depending on how spicy you like things 😉

1/2 tsp ground cumin

4 tsp low sodium soy sauce

1 Tb brown sugar

1/2 tsp salt, divided

1 (14oz) can coconut milk – you can use light coconut milk but note that the sauce will not be as thick/creamy

2 Tb fresh cilantro, chopped

4-6 1/2 inch thick lengthwise slices of baked potato, cooked almost all the way (optional)

3 c hot cooked basmati rice (optional)

4-6 fresh lime wedges

Decide whether you are going with the potato option or the rice option and follow the appropriate instructions below:

For Rice:  Start your basmati rice

For Potatoes:  Microwave baked potatoes 5-7 mins, till they are almost cooked completely.  They will cook a little more under the broiler, but not much since they are only under the broiler for 3 mins.  But you don’t want to microwave them to being completely done because then they fall apart when you are slicing the 1/2 inch thick lengthwise slices.

Let the potatoes cool a bit.

For Both:  Heat 1/2 tsp sesame oil in large nonstick skillet over medium heat.  Add ginger & garlic, cook 1 min.  Add pepper & onions, cook 1 min.  Stir in curry powder, curry paste, and cumin, cook 1 min.  Add soy sauce, sugar, 1/4 tsp salt, and can of coconut milk.  Bring to a simmer.  Do not boil.  Remove from heat.  Stir in cilantro.

If you are putting the recipe over basmati rice, your recipe is complete.  Put a serving of basmati rice in the center of a plate and pour a serving of the sauce over the top. Serve with a lime wedge to squeeze over eating.  Mmmmm!

If you are going with the potato option, have a broiler pan, sprayed with cooking spray, ready.  Now that potatoes have cooled a bit while cooking the sauce, take a long large knife and slice a thin slice off 2 sides (opposite sides) of each potato, throw these thin slices away or use for another recipe.  Then carefully slice the potato into 1/2 inch thick slices.  You don’t want to go too thick because then it over-powers the sauce a bit, and too thin they tend to crumble or fall apart.

Place the 1/2 inch thick slices on the broiler.  Put 1 Tb sesame oil in a bowl and brush each potato surface, facing up, with sesame oil.  Sprinkle with salt and pepper.  Put under broiler for 3 mins.

Put 1-2 potato slices on each plate (if putting 2 slices on a plate, I would overlap them kind of in a tiered fashion).  Ladle sauce and vegetables over slices.  Serve with a lime wedge for squeezing over it before eating!  Enjoy!!

3 responses to “Broiled “Tilapia” with Thai Coconut Curry Sauce

  1. Pingback: Broiled “Tilapia” with Thai Coconut Curry Sauce « Plant Based Diet Adventures

  2. petit4chocolatier

    Memo to self, purchase coconut milk!

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