Broiled Tilapia With Thai Coconut Curry Sauce
"This dish is loaded with flavor and makes a lovely, colorful presentation. You'll want to serve with plenty of rice to absorb the wonderful sauce. (Noted added 11/05/07: I like to credit original recipe sources when known, but wasn't sure about this one when I submitted the recipe. Fortunately, a reviewer pointed out that the recipe came from Cooking Light, so I searched their site--indeed, it was originally published in their September 2002 issue. Thanks to the reviewer for bringing this to my attention, and thanks to Cooking Light for developing the recipe! :) )"
Ingredients
- 1 teaspoon dark sesame oil, divided
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped green onion
- 1 teaspoon curry powder
- 2 teaspoons red curry paste
- 1⁄2 teaspoon ground cumin
- 4 teaspoons low sodium soy sauce
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt, divided
- 1 (14 ounce) can light coconut milk (I used regular)
- 2 tablespoons chopped fresh cilantro
- 4 (6 ounce) tilapia fillets
- 3 cups hot cooked basmati rice
- 1 lime (cut in 4 wedges)
