Coconut Curry Tilapia with Spinach
Delight in this aromatic Coconut Curry Tilapia, where tender tilapia fillets are delicately poached in a luscious coconut-curry broth infused with shallots and spices. Accompanied by vibrant baby spinach and fresh herbs, this dish offers a perfect balance of flavor and nutrition. Serve it over brown rice for a wholesome meal that transports your taste buds straight to Thailand. This recipe allows for adjustments in spice levels, ensuring that it caters to your palate while delivering a comforting and hearty dining experience.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
vegetable oil
2 teaspoons (none)
shallots
4 (finely chopped (about 3/4 cup))
red curry paste
1/2-1 1/2 teaspoon (adjust to taste)
low sodium chicken broth
2 cups (none)
light coconut milk
1/2 cup (none)
salt
1/2 teaspoon plus 1/4 teaspoon (divided for seasoning)
tilapia fillets
4 (6 ounce) (none)
baby spinach
5 cups (steamed)
fresh cilantro leaves
1/2 cup (coarsely chopped)
scallions
2 (thinly sliced (green part only))
fresh lime juice
2 tablespoons (none)
fresh ground black pepper
to taste (none)
cooked brown rice
2 cups (none)
Instructions
1
In a large sauté pan, heat the vegetable oil over medium heat until shimmering.
2
Add the finely chopped shallots and sauté for about 3-5 minutes, stirring occasionally, until they begin to turn golden brown.
3
Stir in the red curry paste and cook for an additional 30 seconds until fragrant.
4
Pour in the low sodium chicken broth and light coconut milk. Add 1/2 teaspoon of salt and bring the mixture to a simmer. Let it reduce for about 5 minutes until it thickens slightly, reducing to about 2 cups.
5
Season the tilapia fillets with 1/4 teaspoon of salt and gently place them in the pan with the sauce.
6
Carefully shake the pan to ensure the fish is coated in the delicious broth, then cover the pan and cook for about 7 minutes, or until the fish flakes easily with a fork.
7
While the fish is cooking, steam the baby spinach until wilted.
8
To serve, place a generous portion of the steamed spinach in the bottom of 4 soup plates, and top with the poached tilapia fillets.
9
Combine the chopped cilantro, sliced scallions, and fresh lime juice into the sauce, then season to taste with additional salt and pepper.
10
Ladle the coconut-curry sauce over the fish and serve with a side of cooked brown rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Curry Tilapia with Spinach?
It is an aromatic dish featuring tilapia fillets poached in a coconut-curry broth with shallots, spices, baby spinach, and fresh herbs, typically served over brown rice.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What kind of fish is used in this recipe?
The recipe specifically calls for four 6-ounce tilapia fillets.
Can I adjust the spiciness of the dish?
Yes, you can adjust the heat by using between 1/2 and 1 1/2 teaspoons of red curry paste depending on your preference.
What type of coconut milk should I use?
The recipe recommends using light coconut milk to keep the dish healthy.
How do I prepare the shallots?
You should finely chop 4 shallots, which should yield about 3/4 cup.
How long should I sauté the shallots?
Sauté the shallots in vegetable oil for 3 to 5 minutes until they start to turn golden brown.
What liquid is used for the curry broth?
The broth is made using 2 cups of low sodium chicken broth and 1/2 cup of light coconut milk.
How long does the sauce need to reduce?
The sauce should simmer and reduce for about 5 minutes until it reaches approximately 2 cups in volume.
How do I season the tilapia?
Season the fillets with 1/4 teaspoon of salt before placing them into the pan.
What is the best way to cook the fish in the sauce?
Place the fish in the pan, shake the pan gently to coat them in broth, then cover and cook for 7 minutes.
How do I know when the tilapia is finished cooking?
The tilapia is done when it flakes easily with a fork.
How is the baby spinach prepared?
The baby spinach should be steamed until it is wilted before serving.
What herbs are used as a garnish?
The dish uses fresh cilantro leaves and thinly sliced scallions.
When should I add the lime juice?
Add 2 tablespoons of fresh lime juice into the sauce at the very end of the cooking process.
What side dish goes best with this curry?
This dish is best served with 2 cups of cooked brown rice.
Is this a quick recipe to make?
Yes, with a short simmering time and only 7 minutes to cook the fish, it is considered a quick meal.
What part of the scallion should I use?
The recipe specifies using only the thinly sliced green parts of the scallions.
How much salt is used in total?
The recipe uses 1/2 teaspoon in the broth and 1/4 teaspoon for the fish, plus additional to taste at the end.
Is this recipe considered healthy?
Yes, it uses lean fish, light coconut milk, low sodium broth, and is served with fiber-rich brown rice and spinach.
What type of oil is used for sautéing?
2 teaspoons of vegetable oil are used to sauté the shallots.
Can I use frozen tilapia?
Yes, but ensure the fillets are completely thawed and patted dry before seasoning and cooking.
How many ingredients are in this recipe?
There are 13 total ingredients required for this dish.
Can I substitute chicken broth with vegetable broth?
Yes, you can use vegetable broth if you prefer a pescatarian-friendly version of the dish.
How do I plate this meal?
Place steamed spinach in a soup plate, top with the fish, ladle the sauce over it, and serve with brown rice.
What kind of curry paste is required?
The recipe calls for red curry paste.
How much baby spinach do I need?
You will need 5 cups of baby spinach.
Is the coconut milk added at the beginning?
It is added after the shallots and curry paste have been sautéed, along with the chicken broth.
Does this dish have a lot of sodium?
By using low sodium chicken broth and light coconut milk, the recipe is designed to be a lower sodium option.
Can I use fresh ginger in this recipe?
While not in the original ingredients, adding fresh ginger with the shallots would complement the Thai flavors well.