Coconut Curried Tilapia Recipes

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THAI-STYLE TILAPIA WITH COCONUT-CURRY BROTH



Thai-Style Tilapia With Coconut-Curry Broth image

Courtesy of Ellie Krieger. PLEASE NOTE the original recipe called for 2 1/2 tsp red curry paste. I've decreased the amount posted (thanks to a wonderful review) but feel free to adjust to your taste.

Provided by rickoholic83

Categories     Tilapia

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
1/2-1 1/2 teaspoon red curry paste
2 cups low sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus
1/4 teaspoon salt, plus more for seasoning
4 (6 ounce) tilapia fillets
5 cups Baby Spinach, steamed
1/2 cup fresh cilantro leaves, coarsely chopped
2 scallions, thinly sliced (green part only)
2 tablespoons fresh lime juice
fresh ground black pepper
2 cups cooked brown rice

Steps:

  • In a large saute pan, heat the oil over moderate heat.
  • Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
  • Add the curry paste and cook, stirring until fragrant, about 30 seconds.
  • Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
  • Season the tilapia with 1/4 teaspoon salt.
  • Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
  • Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  • Arrange a pile of steamed spinach in the bottom of 4 soup plates.
  • Top with the fish fillets.
  • Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
  • Ladle the sauce over the fish and serve with rice.

Nutrition Facts : Calories 339.3, Fat 6.9, SaturatedFat 1.7, Cholesterol 85.1, Sodium 595.8, Carbohydrate 30.3, Fiber 2.9, Sugar 0.6, Protein 40.6

COCONUT TILAPIA



Coconut Tilapia image

I created this recipe in an attempt to add some flavor to Tilapia. I enjoy eating Tilapia, but other ingredients are usually needed to make it worth eating. This recipe is fairly quick and painless. I change some of the ingredient amounts depending on my particular cravings for that specific day.

Provided by jpatel02004

Categories     One Dish Meal

Time 25m

Yield 2 fillets, 1-2 serving(s)

Number Of Ingredients 17

2 tilapia fillets
1 egg
1/4 cup water
1/3 cup cornstarch
1 1/2 cups coconut flakes
1/4 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon peanut butter
2 tablespoons curry sauce (can be bought in stores or can be made by combining coconut milk and green curry powder)
1 teaspoon minced garlic
1/4 teaspoon lime juice
1/4 teaspoon red chili pepper flakes
1/4 teaspoon soy sauce
1 pinch ginger
1 pinch sage
1/4 teaspoon brown sugar (optional)

Steps:

  • In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside).
  • In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch.
  • Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking.
  • Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick.
  • While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready.
  • Broil the fillets for a few minutes until golden.
  • Serve the fillets on a plate and scoop the peanut sauce on the side.

TILAPIA COCONUT CURRY



Tilapia Coconut Curry image

Make and share this Tilapia Coconut Curry recipe from Food.com.

Provided by elisabeth.garrett

Categories     Curries

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9

4 cups broccoli florets
2 small onions, diced
2 teaspoons kosher salt
2 teaspoons curry powder
1 teaspoon black pepper
1 lb tilapia fillet
14 ounces light coconut milk (Thai Kitchen)
20 ounces pineapple chunks in juice (drained)
1 cup brown rice

Steps:

  • In a small saucepan begin to cook the brown rice.
  • Dice onions and chop broccoli, in a large pan or wok toss with 1 tsp of salt and a few sprays of PAM, and sautee about 5 minutes, remove from heat.
  • Spray another pan with PAM, sprinkle tilapia with 1 tsp salt and 1 tsp curry powder, place in the pan and then pour the coconut milk over the tilapia. Add the rest of the curry powder and pineapple and stir gently. Cook on medium-high heat for 3 minutes, turn the tilapia over gently and cook an additional 3 minutes - or until the fish is fully cooked. Stir in the broccoli and onions and serve over rice .

Nutrition Facts : Calories 323.4, Fat 3.1, SaturatedFat 0.8, Cholesterol 45.4, Sodium 765.4, Carbohydrate 52.9, Fiber 3, Sugar 17.9, Protein 23.7

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE



Baked Tilapia With Coconut-Cilantro Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Canola oil spray
Four 6-ounce pieces tilapia fillet
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup light reduced-fat coconut milk
1/2 cup cilantro leaves, plus more for garnish
1 teaspoon peeled chopped fresh ginger
1/2 teaspoon garam masala
2 garlic cloves
1/2 jalapeno pepper, seeded and chopped
3 cups cooked brown rice, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
  • Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
  • Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

COCONUT CURRIED TILAPIA



Coconut Curried Tilapia image

I made this one day by accident for lack of a curry paste. I was forced to create my own and it has become a favorite in my household.

Provided by YoungWifeNYC

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 tilapia fillets
1 tablespoon oil (olive oil is fine)
1 -2 tablespoon curry powder
1 cup water
1/4 teaspoon salt
1/2 tablespoon black pepper
1/4 teaspoon chili powder
3 garlic cloves, crushed
1 small onion, sliced
10 ounces coconut milk (use only 1/2)
red pepper flakes (optional)

Steps:

  • Season tilapia fillets with salt, chile powder, and black pepper. Set aside.
  • In iron pot, heat olive oil; add curry powder stirring often. Allow curry powder to practically burn. Add a little water whenever paste becomes too sticky.
  • Add most garlic and onions until well coated.
  • Add coconut milk. Stir. After 1 minute, add fish and remaining garlic and onions.
  • Lower heat and cover for about 15 - 20 minutes.
  • Serve over jasmine or coconut rice.

Nutrition Facts : Calories 432.4, Fat 17.9, SaturatedFat 12.7, Cholesterol 62.5, Sodium 243.6, Carbohydrate 43.3, Fiber 1.3, Sugar 38.9, Protein 26.6

COCONUT MILK TILAPIA



Coconut Milk Tilapia image

Provided by Dave Lieberman

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 8

Vegetable oil
4 tilapia fillets
Salt
1(1-inch) piece fresh ginger, peeled and grated
1 lemon, zested and juiced
1/2 pound snow peas
4 small red potatoes, quartered sliced into 1/4-inch pieces
1 cup coconut milk

Steps:

  • Special equipment: brown paper bags
  • Preheat oven to 350 degrees F.
  • Soak 4 small brown paper bags in vegetable oil until saturated. Scrape off excess oil and set aside. Season the fillets with salt, grated ginger, lemon zest and juice. Top each with about 5 or 6 snow peas and 1 of the thinly sliced potatoes. Transfer each fillet into 1 of the bags and pour about 1/4 cup of the coconut milk into each bag. Fold well to seal in juices and steam. Place onto 2 rimmed baking sheets and bake until bags are puffed and fish and potatoes are tender, about 10 to 15 minutes. Serve immediately at the table in the puffed bags. Tear open.

COCONUT-CRUSTED TILAPIA (PALEO)



Coconut-Crusted Tilapia (Paleo) image

Serve with green veggies.

Provided by RACH7H

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons coconut oil
¾ cup unsweetened flaked coconut
½ cup coconut flour
sea salt to taste
3 eggs, beaten
4 (4 ounce) fillets tilapia fillets, or more as needed

Steps:

  • Heat coconut oil in a skillet over medium-high heat.
  • Mix unsweetened coconut, coconut flour, and salt together on a plate.
  • Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack.
  • Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 4.4 g, Cholesterol 180.5 mg, Fat 23.5 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 17.7 g, Sodium 188.7 mg, Sugar 1.6 g

PECAN-COCONUT CRUSTED TILAPIA



Pecan-Coconut Crusted Tilapia image

When I have guests with dietary restrictions, tilapia coated in pecans and coconut makes everyone happy. It's gluten-free and loaded with flavor. -Caitlin Roth, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

2 large eggs
1/2 cup unsweetened finely shredded coconut
1/2 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 tilapia fillets (6 ounces each)
2 tablespoons canola oil

Steps:

  • In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.

Nutrition Facts : Calories 380 calories, Fat 26g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 3g fiber), Protein 35g protein.

BROILED TILAPIA WITH THAI COCONUT- CURRY SAUCE



Broiled Tilapia With Thai Coconut- Curry Sauce image

This dish is loaded with flavor and makes a lovely, colorful presentation. You'll want to serve with plenty of rice to absorb the wonderful sauce. (Noted added 11/05/07: I like to credit original recipe sources when known, but wasn't sure about this one when I submitted the recipe. Fortunately, a reviewer pointed out that the recipe came from Cooking Light, so I searched their site--indeed, it was originally published in their September 2002 issue. Thanks to the reviewer for bringing this to my attention, and thanks to Cooking Light for developing the recipe! :) )

Provided by GaylaJ

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
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, divided
1 (14 ounce) can light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro
4 (6 ounce) tilapia fillets
3 cups hot cooked basmati rice
1 lime (cut in 4 wedges)

Steps:

  • 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.

BUTTER-BAKED TILAPIA AND COCONUT RICE



Butter-Baked Tilapia and Coconut Rice image

A not too heavy but satisfying meal. Good for a hot day! The butter-baking makes the fish tender and juicy, with a nice zest from the lemon-pepper!

Provided by Wolf

Time 30m

Yield 2

Number Of Ingredients 7

2 teaspoons olive oil, or to taste
1 cup long-grain rice
2 cups coconut milk
salt and ground black pepper to taste
2 (5 ounce) fillets tilapia
1 pinch lemon-pepper seasoning, or to taste
1 stick salted butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a large skillet over medium heat. Add rice and cook and stir until toasted, 2 to 3 minutes. Add coconut milk, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
  • Meanwhile, season tilapia fillets with lemon-pepper seasoning on both sides. Place in a glass pan. Break the stick of butter in half and place directly on top of the fillets.
  • Bake in the preheated oven until butter is fully melted and bubbling, 5 to 7 minutes. Ladle some of the butter back over the fish and reduce the oven temperature to 330 degrees F (165 degrees C).
  • Bake in the preheated oven until fish looks just about done, 3 to 5 minutes more. Raise the temperature back to 400 degrees F (200 degrees C) and bake until the edges start to get golden brown. Serve with rice.

Nutrition Facts : Calories 1373.8 calories, Carbohydrate 80.4 g, Cholesterol 173.9 mg, Fat 101.5 g, Fiber 3.8 g, Protein 40.7 g, SaturatedFat 73.1 g, Sodium 539.2 mg, Sugar 0.2 g

COCONUT CRUSTED TILAPIA



Coconut Crusted Tilapia image

Categories     Main Course

Yield 6

Number Of Ingredients 5

1/4 cup shredded coconut
1/4 cup Italian bread crumbs
1/4 cup Whole Wheat Ritz crackers (crushed)
1/3 cup liquid egg whites
6 (4 ounce) tilapia fillets

Steps:

  • Preheat oven to 400 degrees
  • Place foil on a baking sheet and spray with non-stick spray.
  • Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
  • Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
  • Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)

Nutrition Facts : Servingsize 1 serving, Calories 719 kcal, Fat 38 g, SaturatedFat 22 g, Cholesterol 53 mg, Sodium 789 mg, Carbohydrate 56 g, Sugar 6 g, Protein 39 mg

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Top Asked Questions

How to cook tilapia in curry sauce?
Crispy Tilapia in Curry Sauce. Add the rest of the coconut milk, as well as the water, sugar, fish sauce, and lime leaves (if using). 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.
How do you make fish curry with coconut milk?
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, fish sauce, and lime leaves (if using). Stir for one minute, then return the fish pieces to the pan.
How long do you cook fish in curry sauce?
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. Discard lime leaves.
How do you make the best curry sauce?
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add the ginger, garlic, pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.

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