Baked Tilapia with Coconut and Curry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 238.9
- Total Fat: 12.6 g
- Cholesterol: 78.6 mg
- Sodium: 1,207.5 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.0 g
- Protein: 26.7 g
View full nutritional breakdown of Baked Tilapia with Coconut and Curry calories by ingredient
Introduction
This recipe is made with coconut milk and curry paste and baked in the oven. The fish is tender, juicy and very tasty with the coconut and curry sauce. Of course this recipe can be doubled or more if needed.You could also use Mahi Mahi if you don't have Tilapia This recipe is made with coconut milk and curry paste and baked in the oven. The fish is tender, juicy and very tasty with the coconut and curry sauce. Of course this recipe can be doubled or more if needed.
You could also use Mahi Mahi if you don't have Tilapia
Number of Servings: 2
Ingredients
-
Fish, Tilapia, 8 oz (227 grams) (raw weight)
Thai Kitchen Red Curry Paste, 1 tbsp
Thai Kitchen Fish Sauce, 1 tbsp
Aroy-D Coconut Milk, 1/2 cup
Granulated Sugar, 1/2 tsp
Salt, 1/4 tsp
Egg, fresh, 1 small (hand beaten)
Fresh Basil chopped - 12 grams (1/4 cup whole leaves=6 grams)
Directions
Serves 2
Mix together the coconut milk, curry paste, fish sauce, sugar, salt, egg and the basil.
Place the tilapia into a shallow glass baking dish and pour the mixture over the fish. Cover and rest in the refrigerator for one hour.
Bake at 375° for 30 minutes. (may need longer depending on the thickness of your fish)
Options; you can chop up some red bell peppers and add them to the sauce or add some shredded coconut.
Number of Servings: 2
Recipe submitted by SparkPeople user MUNECITA.
Mix together the coconut milk, curry paste, fish sauce, sugar, salt, egg and the basil.
Place the tilapia into a shallow glass baking dish and pour the mixture over the fish. Cover and rest in the refrigerator for one hour.
Bake at 375° for 30 minutes. (may need longer depending on the thickness of your fish)
Options; you can chop up some red bell peppers and add them to the sauce or add some shredded coconut.
Number of Servings: 2
Recipe submitted by SparkPeople user MUNECITA.