Thai-style Tilapia With Coconut-curry Broth

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 4 shallots, finely chopped (about 3/4 cup)
• 1/2-1 1/2 teaspoon red curry paste
• 2 cups low sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 teaspoon salt, plus
• 1/4 teaspoon salt, plus more for seasoning
• 4 (6 ounce) tilapia fillets
• 5 cups baby spinach, steamed
• 1/2 cup fresh cilantro leaves, coarsely chopped
• 2 scallions, thinly sliced (green part only)
• 2 tablespoons fresh lime juice
• fresh ground black pepper
• 2 cups cooked brown rice

Recipe

• 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.