thai shrimp tilapia curry

March 30, 2011

prep time (and total time): 50 minutes       servings: 4

1 small lime
1 T vegetable oil
1 large red bell pepper, chopped into small pieces
1 onion
1.5 T minced peeled fresh ginger
2.5 tsp curry paste
1 13-oz. can unsweetened coconut milk
3-4 tilapia fillets, cut into 1.5 inch chunks
9 peeled deveined large shrimp, cut into small chunks
2 T sugar
1 green onion
chopped fresh basil
chopped fresh cilantro


  1. squeeze lime and set aside.
  2. heat vegetable oil in large saucepan over medium-high heat. add chopped red bell pepper, onion, and ginger. saute until peppers and onions are tender, about 5 minutes.
  3. stir in curry paste, coconut milk, and lime juice. add in sugar and green onion too.
  4. simmer gently, stirring often, about 5 minutes.
  5. sprinkle fish and shrimp with salt and pepper. then add fish to curry sauce first before shrimp.
  6. return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5-6 minutes. season to taste with salt and pepper.
  7. gently stir in cilantro and basil.
  8. serve over rice.

sources – bon appetit, april 2011 and yahoo

i made this dish today while i was home for spring break. i was surprised at how good this dish tasted. again, i blended two recipes together. i didn’t use nearly enough sugar for this (adjustments are already shown above) because i used a whole lime, so it turned out more sour than i liked. i just simply added more sugar and it helped even out the sourness.

i loved the blend of smells and flavors in this dish – the curry, the coconut milk, the lime juice, green onions, and the basil. i didn’t have any cilantro handy, so i skipped it. and this was surprisingly filling too… or maybe that was the bowl of corn pops i had right before dinner…

overall, i was quite pleased with the outcome of this and so was my husband =] (still getting used to saying that…)

yay ! leftovers for lunch tomorrow !

p.s. i used my very own picture for this entry.


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