A delightful and flavorful Thai-inspired dish featuring tender tilapia in a creamy coconut curry sauce, served with fragrant jasmine rice.
Preheat your oven's broiler to high.
Ensure the oven rack is positioned about 6 inches from the broiler for even cooking.
Heat a nonstick skillet over medium heat and add a small amount of oil.
Using a nonstick skillet helps prevent sticking and makes cleanup easier.
Sauté the ginger and garlic until fragrant.
Stir constantly to avoid burning the garlic, which can turn bitter.
Add the red bell pepper and green onion to the skillet and cook until slightly softened.
Cut the vegetables evenly to ensure they cook at the same rate.
Stir in the curry powder, red curry paste, and ground cumin, cooking briefly to release their aromas.
Toasting the spices enhances their flavor and aroma.
Pour in the soy sauce, brown sugar, and coconut milk, stirring to combine. Simmer gently.
Avoid boiling the coconut milk to maintain its creamy texture.
Remove the skillet from heat and stir in the fresh cilantro.
Adding cilantro at the end preserves its fresh flavor.
Season the tilapia fillets with salt and pepper, then place them on a parchment-lined baking sheet.
Using parchment paper prevents sticking and makes cleanup easier.
Broil the tilapia until it flakes easily with a fork.
Keep an eye on the fish to avoid overcooking.
Serve the broiled tilapia over cooked jasmine rice, topped with the coconut curry sauce and a squeeze of lime.
Garnish with extra cilantro or lime wedges for added flavor and presentation.
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