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Ingredients
- 3/4 cup jasmine rice
- 1 1/4 cups water
- 1 Tbsp canola oil
- 1/4 oz (1") piece ginger, peeled & grated
- 1 small red onion (or half regular red onion), diced
- 1-2 tsp red curry paste
- 14oz can Lite coconut milk
- 8 oz vegetable stock
- 1 Tbsp light brown sugar
- 1 Tbsp fish sauce
- 2 kaffir lime leaves
- 2 small tomatoes (or 1 large tomato), diced
- 10 oz tilapia
- 2 oz baby spinach
- Salt & pepper
Details
Servings 2
Preparation time 30mins
Cooking time 40mins
Preparation
Step 1
In a small pot, combine rice, water, and 1/4 tsp salt. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, until all water is evaporated. Remove from heat and let stand, covered, for 10 minutes (or until remainder is finished).
In a medium pot, heat canola oil over medium heat until hot. Add ginger and onion. Sauté until softened, about 5 minutes. Add curry paste and cook, stirring, for 1 minute.
Add coconut milk, vegetable stock, brown sugar, fish sauce, lime leaves, and tomatoes to pot and stir to combine. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until curry is thickened and flavors have melded (abougt 10 minutes). Season with salt and pepper.
Increase heat to medium high. Season both sides of tilapia with salt and pepper. Nestle fish into bubbling curry base. Cook until fish is opaque, about 5 minutes. Remove and discard lime leaves. Stir in spinach and allow to wilt, about 30 seconds.
Fluff rice with fork. Mound rice in serving bowl and then top with
fish curry.
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