It’s Tilapia Tuesday! Today, I altered a recipe I make fairly often to include tilapia: thai green curry. I’m always pleasantly surprised by how quickly this type of curry recipe comes together, especially if you have leftover rice (which we did). My husband and I both enjoyed the substitution of tilapia for chicken, but I did have to reserve both fish and vegetables without sauce for the kids since it can be a bit spicy. We got our CSA box just moments before dinner, so I used some beautiful flat Romano beans, red peppers and carrots that we found in there, but you can certainly use other vegetables (broccoli, cauliflower, asparagus, etc.) instead.
Thai green curry with tilapia and vegetables
Two filets of tilapia, thawed and cut into 1 inch chunks
2 cups of chopped vegetables (cut harder vegetables, like carrots, thinly)
3/4 cup chopped red onion
2 T. peanut oil or vegetable oil
2 T. (or more to taste) green curry paste (I like Aroy-D brand)
1 14 oz. can of regular coconut milk
2 kaffir lime leaves (I order them fresh and store them in the freezer, but you can omit or substitute more lime juice or a little lime zest)
1 teas. brown sugar (to taste)
1 teas. fish sauce (to taste)
1 T. lime juice
1 T. thai basil leaves (we planted thai basil this year and this was our first time using it!) or regular basil, chiffonaded
Heat oil in 12 inch skillet. Add the curry paste and saute until fragrant (about 1 minute). Add about half of the coconut milk and whisk together until smooth. Add remaining coconut milk, kaffir lime leaves and about 1/2 cup of water, whisk. Simmer for 2-3 minutes. Add all the vegetables and simmer until the vegetables are just starting to soften. Then, add tilapia chunks. Cook, stirring occasionally, until the fish starts to flake. Then, season with brown sugar, fish sauce and lime juice. Add thai basil, if desired.