I am in the haze of post Christmas pre-New Years when all you want to do is avoid taking down Christmas decorations, sleep in, and eat all the leftover Christmas cookies. We traveled to my parents house for Christmas this year. As much fun, excitement, and quality family time as it brought, it also left us feeling exhausted. We have been vegging out, watching Disney classics on VHS every since. Eloise is a big fan of the “puppy movie” aka 101 Dalmatians.
It shouldn’t be a surprise that cooking is the last thing on my mind during our post Christmas stupor. However, I felt that my body needed an antidote to all of the Christmas cookies and pie I had been eating. No shame, it was just craving something more nourishing last night. I thawed some tilapia from the freezer (one of my favorite things to keep on hand for quick dinners) and went to work. This recipe is so simple, and uses ingredients I almost always keep on hand; green curry paste, garlic, coconut milk, tilapia, and onions. The coconut milk is satisfying, while still being light and delicious. I served roasted broccoli on the side, and I could not get enough. My body clearly needed some veggies.
This meal is simple and tasty and will make regular appearances in our rotation.
Curry Coconut Fish
2 Tablespoons avocado oil
1 medium onion, sliced into 1/2 inch wedges
3 cloves garlic, minced or grated on microplane
1/2 teaspoon ground ginger
2 teaspoons green curry paste
1 14oz can coconut milk (full fat)
1 cup water or broth
juice from 1 lime
1 Tablespoon fish sauce
4-6 tilapia fillets
4 cups rice, cooked (for serving)
- Add oil to large skillet or wok and heat on medium.
- Add onion and garlic and saute until onion softens, 2-3 minutes.
- Add ginger and curry paste and cook another 5 minutes.
- Add coconut milk, water, lime, and fish sauce. Heat until simmering.
- Add tilapia and push down to cover in sauce. Cook until fish is white and flaky, about 5 minutes.
- Serve over rice.