makes two servings [with a bit of sauce leftover]
1 teaspoon toasted sesame oil, divided
2 teaspoons fresh ginger, peeled and minced [easy tip for peeling the ginger -- use a spoon to scrape off the outer peel]
2 garlic cloves, minced
1/2 cup red bell pepper, chopped
1 cup green onions, chopped
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons tamari sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light organic coconut milk
2 tablespoons chopped fresh cilantro
2 (6-ounce) tilapia fillets
2 cups cooked jasmine rice
2 lime wedges
1. Preheat the oven to 375 degrees.
2. Heat 1/2 teaspoon sesame oil in a large skillet over medium-high heat.
3. Add the minced ginger and garlic. Cook for about 1 minute.
4. Add in the chopped green onions and red pepper. Cook for one minute more.
5. Add curry powder, curry paste, and ground cumin. Stir to combine, and cook for an additional minute.
6. Stir in tamari sauce, brown sugar, 1/4 teaspoon salt, and coconut milk.
7. Bring the mixture to a simmer.
8. Once mixture begins to simmer, remove from the heat. Stir in the chopped cilantro.
9. Brush each tilapia fillet with 1/2 teaspoon sesame oil and season with the remaining salt.
10. Cover a baking sheet with aluminum foil. Place the fillets on the prepped baking sheet.
11. Bake in the oven for 12-15 minutes, or until the fish easily flakes when touched with a fork.
12. Serve each fillet over a bed of jasmine rice. Spoon a generous portion of the coconut-curry sauce over each portion.