Enjoy this delicious, easy to make Thai Tilapia Curry recipe with a Thai Coconut Curry Sauce that adds a bold flavor to a classic fish.
I love tilapia. I can always find it at the store, it’s always a good price and it freezes so well. Add that with my love of Thai food and voila! Crispy fried tilapia with a sweet and spicy coconut curry sauce on a bed of fluffy jasmine rice.
Tilapia and rice pair together so perfectly. Whether it is this recipe, my Mexican Tilapia Bowl or my Tilapia Veracruz with Saffron Rice, there is something about the savory taste of fish and rice on a fork that warms my soul.
Table of Contents
Recipe Ingredients
White Rice – The perfect base for this dish to soak up that delicious curry sauce. I also like to use cauliflower rice as a side from time to time as well.
Red Curry Paste – A whole lot of flavor in one Tablespoon!
For a full list of ingredients and amounts see the recipe card below.
How to Make Thai Tilapia Curry
Step 1: Pat each of the tilapia fillets dry with a paper towel, then cut into quarters. Stir together the flour and pepper in a pie plate or shallow dish. Place the fish pieces into the pie plate a few at a time and coat them with the flour mixture. Shake off any excess flour and set aside.
Step 2: Heat the two tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Once hot, lay half of the fish pieces into the pan in a single layer. Cook for 1-2 minutes per side, until crisp and brown. The fish doesn’t need to be cooked all the way through at this point because it is going to simmer later on. Once crisp, remove from the pan and set aside. Repeat this process with the remaining half of the fish pieces.
Step 3: Reduce to medium heat and wipe out any excess oil in the pan, then add half a can of coconut milk. Cook, stirring occasionally, until the coconut milk is hot and foamy. Add in the Thai curry paste and stir for about 2 minutes to work it into the coconut milk, using the back of a wooden spoon to break up any large pieces.
Step 4: Add the rest of the coconut milk, as well as the water, sugar, and fish sauce. Stir for one minute, then return the fish pieces to the pan. Spoon the curry sauce over the top of the fish. Reduce the heat to low and let simmer for 10-12 minutes, or until the fish has cooked through.
Step 5: Garnish with fresh cilantro, and serve on a bed of jasmine rice with lime wedges for squeezing fresh lime juice on top.
FAQs
I love adding in veggies to this recipe! Some I would recommend would be onions, red bell peppers, green onions,
If you are wanting to increase the flavors in this recipe some I would recommend would be, curry powder, cumin, fresh ginger, salt, soy sauce,
Other fish I would recommend for this recipe would be halibut, cod, or even haddock.
If you are wanting an additional crispness on your tilapia, after cooking them in a skillet, place the fish on a baking sheet and into your oven or broiler, and broil on high for 30 seconds to 1 minute.
Storage Information
You can store this Thai fish curry in an airtight container in your fridge for 2-3 days. I would recommend storing the tilapia and rice separately if possible. If you want to freeze this recipe you can in an airtight container in your freezer for up to 1 month.
To reheat you can do so on your stovetop over medium heat or in your microwave until everything has warmed through.
More Thai Recipes You Will Love
Thai Tilapia Curry Recipe
Ingredients
- 4 4 oz tilapia filets
- 2/3 cup all-purpose flour
- 1/2 tsp ground black pepper
- 2 Tbsp vegetable oil
- 1 14 oz can light coconut milk
- 2 Tbsp red curry paste
- 1/4 cup water
- 1 Tbsp brown sugar
- 2 Tbsp fish sauce
- Jasmine rice - cilantro and lime wedges for serving
Instructions
- Pat each of the fish fillets dry with a paper towel, then cut into quarters. Stir together the flour and pepper in a pie plate or shallow dish. Place the fish pieces into the pie plate a few at a time and coat them with the flour mixture. Shake off any excess flour and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, lay half of the fish pieces to the pan in a single layer. Cook for 1-2 minutes per side, until crisp and brown. The fish doesn't need to be cooked all the way through at this point because it is going to simmer later on. Once crisp, remove from pan and set aside. Repeat this process with the remaining half of the fish pieces.
- Reduce the heat to medium and wipe out any excess oil in the pan, then add half a can of coconut milk. Cook, stirring occasionally, until the coconut milk is hot and foamy. Add in the curry paste and stir for about 2 minutes to work it into the coconut milk, using the back of a wooden spoon to break up any large pieces.
- Add the rest of the coconut milk, as well as the water, sugar, and fish sauce. Stir for one minute, then return the fish pieces to the pan. Spoon the curry sauce over the top of the fish. Reduce the heat to low and let simmer for 10-12 minutes, or until fish has cooked through.
- Garnish with cilantro, and serve on a bed of jasmine rice with lime wedges for squeezing.
VIDEO
NOTES
Nutrition
This was SO good and so simple too!
Thanks for sharing, I will definitely be making this again and soon!