Sometimes I have a hankering for an exotic dish, but I still don’t feel like leaving the house or ordering in. When I get in that sort of mood, I make this relatively easy recipe below.
Full of the sultry scents of ginger and curry, this recipe produces a satisfying, light, low-calorie Thai experience. The recipe makes 4 servings at approximately 450 calories/serving.
What You’ll Need:
- 1 teaspoon sesame oil
- 2 teaspoons fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped green onions
- 1 teaspoon curry powder
- 2 teaspoons red curry paste
- 1/2 teaspoon ground cumin
- 4 teaspoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1(14-ounce) can light coconut milk
- 2 tablespoons chopped fresh cilantro
- 4(6-ounce) tilapia fillets
- Cooking spray
- 3 cups hot cooked basmati rice
- 4 lime wedges
- Preheat broiler.
- Heat sesame oil in a large nonstick skillet over medium heat.
- Add ginger and garlic; cook 1 minute.
- Add pepper and onions; cook 1 minute.
- Stir in curry powder, curry paste, and cumin; cook 1 minute.
- Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil), stirring occasionally. Remove from heat; stir in cilantro and let thicken.
- While the sauce is thickening, spray fish with a few pumps of cooking spray; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork.
- Serve fish on top of rice topped with sauce. Squeeze lime juice from one lime wedge over the concoction to finish.
- Enjoy this aromatic dish!