Yield: 2 servings
Whole tilapia gutted, cleaned and descaled (ask the fish counter to do this for you): 2
Oil: 1 tbsp
Red pepper sliced: 1
Thai green curry paste: 2-3 tsp
Fresh ginger grated: 3cm piece
Coconut milk: 400ml can
Semi skimmed milk: 200ml
Thai jasmine rice: 150g
Make 3 slits in each side of the tilapia and season.
Heat the oil in a large frying pan and fry the pepper, Thai curry paste, the ginger and 2 tbsp of the coconut milk for 30 seconds. Stir in the remaining coconut milk and milk. Add the tilapia and bring to the boil. Cover and simmer gently for 10 minutes. Turn the tilapia over and cook uncovered for 5 minutes or until the flesh is cooked.
Meanwhile cook the rice according to the pack instructions and drain.
Remove the tilapia and set aside, bring the sauce to the boil and cook for 5 minutes to reduce and thicken slightly. Serve the tilapia on top of the rice and pour over the sauce.
Serving suggestion: Serve garnished with chopped coriander.
Cook’s tip: Try adding shredded pak choi to the sauce for the final 5 minutes.
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