A delightful and aromatic dish featuring tender tilapia fillets in a rich coconut-curry broth, served with fragrant jasmine rice.
Heat a large sauté pan over medium heat and add a drizzle of oil.
Using a non-stick pan can make cleanup easier.
Add the chopped shallots to the pan and sauté until they become translucent and fragrant.
Stir frequently to prevent the shallots from burning.
Stir in the red curry paste and cook for about 30 seconds to release its aroma.
Adjust the amount of curry paste based on your spice preference.
Pour in the chicken broth and coconut milk, then bring the mixture to a gentle simmer.
Stir well to combine the curry paste with the liquids.
Season the tilapia fillets with salt and pepper, then gently place them into the pan.
Ensure the fish is evenly coated with the sauce.
Cover the pan and let the fish cook until it flakes easily with a fork, about 7 minutes.
Avoid overcooking the fish to maintain its tenderness.
Arrange the steamed spinach on serving plates and top with the cooked fish.
Use tongs to handle the spinach for easier plating.
Stir the cilantro, scallions, and lime juice into the sauce, then ladle it over the fish.
Taste the sauce and adjust seasoning if needed.
Serve the dish with jasmine rice on the side.
Garnish with extra cilantro for a fresh touch.
Continue in our app for the best experience
