Thai Tilapia in Coconut-Curry Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 200.4
  • Total Fat: 8.5 g
  • Cholesterol: 1.3 mg
  • Sodium: 790.9 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 24.6 g

View full nutritional breakdown of Thai Tilapia in Coconut-Curry Sauce calories by ingredient
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This meal is so flavorful you'll swear you're in Thailand! This meal is so flavorful you'll swear you're in Thailand!
Number of Servings: 4


    2 teaspoons vegetable oil
    4 shallots, finely chopped (about 3/4 cup)
    2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
    2 cups low-sodium chicken broth
    1/2 cup light coconut milk
    1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
    4 (6-ounce) pieces Tilapia fillet, skin removed
    1/2 cup coarsely chopped fresh cilantro leaves
    2 scallions, green part only, thinly sliced
    2 tablespoons fresh lime juice
    Freshly ground black pepper


In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Rice and Spinache are not included in Nutrition info. Please add to meal plan accordingly

Number of Servings: 4

Recipe submitted by SparkPeople user MEWIEGELE.

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Member Ratings For This Recipe

  • Incredible!
    Just made it tonight!!! Sooooo delish. Really tasty. - 11/8/12

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