Thai Tilapia
Prep time
Cook time
Total time
This brilliant red curry is far more complex in flavor than most recipes, but still very fast and easy to make.
Recipe type: Entree
Cuisine: Thai
Serves: 4 servings
  • 1 tablespoon coconut oil
  • ½ tablespoon finely grated ginger
  • 1 garlic clove, minced
  • 1⅓ cups coconut milk (regular, full-fat)
  • 1 tablespoon paprika
  • 1 tablespoon parsley, plus extra for garnish
  • 1 teaspoon sriracha hot sauce, or to taste
  • 1 teaspoon red panang curry paste (can sub red curry paste)
  • 1 teaspoon salt
  • 1¼ pounds tilapia fillets or other white fish
  • 3 cups cooked brown rice, to serve
  1. Heat the oil in a pan over medium-low heat. Add the ginger and garlic, and saute until golden, about 3 minutes.
  2. Add the coconut milk, paprika, parsley, sriracha, curry paste, and salt to the pan. Turn the heat up to medium. Stir to combine as you bring the mixture to a boil. Reduce the heat to a simmer, and cook for 5 minutes to thicken.
  3. Place the fish into the liquid, spoon the liquid over the fish to coat with the bright red color. Cook until the fish is flaky and can be broken with a fork, about 10 minutes depending on the size and thickness of the fish.
  4. Serve the fish over brown rice, top with extra sauce, and sprinkle with extra parsley.
Nutrition Information
Serving size: ¼ recipe Calories: 390 Fat: 16.7g Saturated fat: 13.6g Carbohydrates: 28.2g Sugar: 2.4g Sodium: 695mg Fiber: 1.7g Protein: 30.1g
Recipe by Go Dairy Free at