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Thai Coconut Curry Tilapia Stew
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 lb tilapia fillets, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 red bell pepper, sliced
  • 2 tablespoons fish sauce
  • Juice of 1 lime
  • 1/4 cup fresh Thai basil leaves

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic and ginger, then cook for 1 minute until fragrant.
  • Add the Thai red curry paste and stir for 30 seconds to toast it lightly.
  • Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
  • Add the red bell pepper and cook for 3 minutes.
  • Place the tilapia pieces into the simmering broth. Cook for 4 to 5 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from heat. Stir in the fish sauce and lime juice.
  • Scatter the Thai basil leaves over the stew just before serving.

Notes

Taste the broth after adding the fish sauce and lime, then adjust with a little more of either if the flavor needs sharpening. Use full-fat coconut milk for a thicker consistency. Leftovers reheat gently on the stove over low heat to keep the tilapia from drying out.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife