Thai-Style Tilapia With Coconut-Curry Broth

  1. In a large saute pan, heat the oil over moderate heat.
  2. Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
  3. Add the curry paste and cook, stirring until fragrant, about 30 seconds.
  4. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
  5. Season the tilapia with 1/4 teaspoon salt.
  6. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
  7. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  8. Arrange a pile of steamed spinach in the bottom of 4 soup plates.
  9. Top with the fish fillets.
  10. Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
  11. Ladle the sauce over the fish and serve with rice.

vegetable oil, shallots, red curry, chicken broth, light coconut milk, salt, salt, tilapia fillets, fresh cilantro, scallions, lime juice, fresh ground black pepper, brown rice

Taken from www.food.com/recipe/thai-style-tilapia-with-coconut-curry-broth-217245 (may not work)

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