Ingredients
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1 teaspoon dark sesame oil, divided
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2 teaspoons minced fresh ginger
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2 garlic cloves, minced
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1 cup finely chopped red bell pepper
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1 teaspoon curry powder
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2 teaspoons red curry paste
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1/2 teaspoon ground cumin
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4 teaspoons low sodium soy sauce
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1 tablespoon brown sugar
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1/2 teaspoon salt, divided
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1 (14 ounce) can light coconut milk (I used regular)
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2 tablespoons chopped fresh cilantro
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4 (6 ounce) tilapia fillets
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3 cups hot cooked basmati rice
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1 lime (cut in 4 wedges)
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1 cup chopped green onion
Instructions
- Preheat broiler.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
- Add ginger and garlic; cook 1 minute.
- Add peppers 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 (but do not boil).
- Remove from heat and stir in cilantro.
- Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
- Broil 7 minutes or until fish flakes easily when tested with a fork.
- Serve fish with sauce, rice, and lime wedges.