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Broiled Tilapia with Thai Coconut Curry Sauce

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Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.

Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.
Broiled Tilapia with Thai Coconut Curry Sauce

This amazing fish dish will make you look like you really know your way around the kitchen. The sauce really makes the dish! For all of you Thai lovers out there, this recipe is a keeper.

Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.

Broiled fish is the perfect blank slate for this tasty coconut sauce, that is so flavorful! The sauce has fresh ginger, bell pepper, garlic, scallions and cilantro simmered in coconut milk. I first shared this recipe back on 2010 from a recipe I found in Cooking Light magazine (gosh, I miss that magazine!). It’s been such a hit all these years as you can see by the comments.

Helpful Tips

A few helpful tips for dinner success. Have all your ingredients prepped before you start cooking, I used my mini food processor (affil link) to save time, it’s my favorite and most used appliance because it doesn’t take up too much space in my kitchen and it saves so much prep time. Start to finish, if using a chopper the whole dish should take under 30 minutes.


  • You can substitute basil for cilantro if you don’t care for cilantro.
  • Serve this sauce with any white flaky fish. Try it with fillet sole, flounder, cod, etc.
  • If you prefer you can bake the fish in the oven or cook on a skillet.

Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.Thai Coconut Curry SauceBroiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.

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Broiled Tilapia with Thai Coconut Curry Sauce

4.98 from 35 votes
Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.
Course: Dinner
Cuisine: Thai
Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 6 servings
Serving Size: 1 piece fish with sauce


  • 1 tsp dark sesame oil, divided
  • 1 tbsp minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped scallions
  • 1 tsp curry powder
  • 2 tsp red curry paste
  • 1/2 tsp ground cumin
  • 4 tsp low-sodium soy sauce, use tamari for gluten-free
  • 1 tbsp brown sugar
  • 2 tsp Asian fish sauce
  • 1 14-ounce can light coconut milk
  • 1/4 cup chopped fresh cilantro
  • 6 6-ounce tilapia fillets
  • salt
  • Cooking spray


  • Preheat broiler.
  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add the ginger, garlic, pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute.
  • Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.
  • Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray.
  • Broil 7 minutes or until fish flakes easily when tested with a fork.
  • Serve fish with sauce, rice, and lime wedges.

Last Step:

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Serving: 1 piece fish with sauce, Calories: 225 kcal, Carbohydrates: 5.5 g, Protein: 35.5 g, Fat: 7 g, Fiber: 1.1 g


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204 comments on “Broiled Tilapia with Thai Coconut Curry Sauce”

  1. Avatar photo
    Kathleen Ressler

    This was fairly simple and delicious. Made it low salt and low sugar, and it was still terrific. Thank you for sharing all these great recipes!

  2. This was way better than I anticipated. My only deviation was to use a blend of Green Curry and Panang Curry. My wife and I were both blown away with the flavors. Will make it many more times.

  3. I will be honest, I did not follow the recipe exactly.  I made two changes, we don’t like tilapia, so used Cod instead.  Then instead of broiling, I cooked the fish in the sauce.  Both of these changes made it excellent.  Otherwise, I used all the ingredients and amounts exactly as written.  Sometimes I serve with rice, but last night served over angel hair pasta.  All that lovely sauce coated the pasta perfectly.

    I would also like to say that I really appreciate being able to change the number of servings on your recipes.  There are just two of us, and I am always reducing the number of servings.  Thank you!

  4. I remember this recipe from Cooking LIght!  I loved it — thank you so much for posting. I signed up for a frozen Alaskan fish subscription and now have a freezer full of fish — I’ve been looking for creative ways to use it.  I remember this recipe being so flavorful and satisfying, yet light and pretty guilt free.  Excited to try it again after all these years.

  5. I’ve made dozens of Skinnytaste recipes and have loved them all, but I think this might be my favorite. WOW! So easy, delicious, and inexpensive! I was able to have this whole meal completed from start to finish in less than 20 minutes, and even my husband loved it. I made it last night, and we’re both still talking about how tasty it was!

  6. The sauce is truly excellent. I have made it twice and both times followed the recipe exactly as written. Both times I had to dilute 1 TBSP of corn starch in a small amount of water and add to the sauce to get it to the right consistency. Both times it has been delicious. Additionally, you can make the sauce ahead of time and heat it up before serving…perfect for entertaining. Thank you for a great recipe! I think the next time will try the sauce over shrimp and rice noodles.

  7. Wow What a surprise. This recipe is really good. I served mine with rice, spinach and a salad. So yummy!!!

  8. I made this recipe a few weeks ago and it was delicious!! The coconut milk brought it over the top in flavour!! Thanks Gina!!

  9. Avatar photo
    Linda Collazos

    This recipe is fabulous!  Perhaps the best Skinnytaste recipe I have made.  I did not change anything.

  10. I was really craving curry but my family is not a fan of the flavor. So I just didn’t tell them what I was making. Hee hee! This recipe was a hit! It was not spicy or overly curry flavored. My three kids really like tilapia so I knew they’d give this a try. The sauce was so impressive! A nice light coconut flavor and, even though NONE of us like cooked peppers, the diced red pepper in the sauce was fantastic. This is definitely a recipe to repeat when having guests!

  11. This was extremely delicious!! So easy to make and so flavorful. My 5-yr old said, “the tilapia is soooo good”! 

  12. I made this with cod and it was delicious.  However, in spite of having followed the recipe as written, the consistency was too liquid.  I had to add 1 TBSP of corn starch to correct.  Thank you for the recipe.

  13. I only had 2 pieces of tilapia left so it was grilled tilapia for the adults and grilled chicken breasts for the kids, served over rice (we always grill instead of broil if possible). My 3 picky eater kids all liked the chicken+sauce and it wasn’t spicy at all, just very flavorful. Thanks for an easy, family friendly recipe!

  14. Avatar photo
    Deanna Walls

    This was soo good.  My husband and I prepped and prepared this together and couldn’t believe that we made what we ate… tasted like something we would order at a restaurant.  One of the kids commented “don’t you dare throw away that recipe!”!  #winnerwinner

  15. Avatar photo
    Melissa Freemdan

    the Coconut curry tilapia come out really good-creamy yet healthy tasting. With the virus I have (oddly) found it hard to find fresh ginger (twice now sold out) and had to use sole instead of tilpia-made this for my sone who swore into the Air Force today and loves curry!

  16. This is oh sooo very yummy!  My husband thinks I’m an amazing cook now.  Thanks for the hint to prep all ingredients first.  And I’m grateful for your help as I try to make healthy eating habits.

  17. I could seriously drink this sauce! My husband was really skeptical about the fish sauce in it, but when it was done he said that he was glad that we trusted the recipe! The flavors had so much depth and were very well balanced. We served this over broiled Cod and served it to the kids over chicken. We didn’t have jasmine rice, so I made your Cilantro Lime rice as a side and it was superb. Not only restaurant quality, but better than I have had in any Thai restaurant. Thank you!

  18. Avatar photo
    Heather Wyatt

    This was fantastic!  My husband and my 12yr old son loved it. It looks beautiful and is so flavorful. 

  19. I’m on dialysis and adapting your recipes to the renal diet.  They are the tastiest things I eat on this exceptionally restrictive diet.Thank you!

  20. Avatar photo
    Harriet Johnston

    Holy wow…  this sauce turned out so delicious.  My friends were over so I served it to them; they literally called me out and thought I ordered it in!! Thanks for another great recipe.  I used halibut as I had it on hand.  


  21. Hi. You usually have the sodium in the nutritional value of you recipes, but not this one. Do you know what it is? It sounds fantastic, and want to make it for my dad who needs low sodium, which your recipes usually are. Thanks

  22. Avatar photo
    Christine Kohler

    Seriously…I Made this last week from the old recipe! Its one of our favorites!! It makes so much sauce, I freeze half and we have it ready to go! Love love love! Thank you!

  23. When do we add the garlic and ginger. They are listed in the ingredients but never mentioned in the instructions!

  24. This was the first time I have ever made tilapia and it turned out great!   The recipe was easy and the sauce was so good.  My boy actually licked the sauce off of his plate 🙂 

  25. Next time I make this, I’m tripling the sauce recipe and jarring all of the extra to have on hand in the fridge. It was DELICIOUS. Thank you, Gina!

  26. This was outstanding! I have made a lot of skinnytaste recipes and Gina never steers me wrong. This really hit it out of the park though in terms of flavour.
    I added a wee bit more curry powder and garlic than called for, along with a touch of chili powder. The sauce was soooo good. I roasted some cauliflower to bulk it up and decrease how much rice I needed to sop up all that good sauce.

  27. Was craving Thai so decided to try this dish. For someone who still needs lots of work with her kitchen skills, this recipe was time consuming. I wish I had read the suggestion about using the food processor prior. Getting all the ingredients prepped ahead of time helped immensely. So I was very frustrated by the time I got everything done but was rewarded when my husband commented on how great the sauce was and how much he loved the meal.  We served our fish with the Skinny cauliflower fried rice. My husband was even adding the sauce to that. This is not a dish my kids would eat so it will be one of those dinners planned for when the kids are having a sleepover with grandma.

  28. I know I’ve commented on this before but thank you, thank you, thank you for listing the most recent reviews FIRST in order of receipt.  No more having to scroll and scroll to find current reviews..  Thank you for listening.

  29. Avatar photo
    Karen Webster

    This was a delight. As Gina mentioned, this recipe makes one look like they know about seasonings! We loved it. I served it over asparagus not rice, and we found ourselves using a spoon to enjoy more of the peppers and onions, but serving it over rice would be yummy as the rice would soak up the yummy flavors. We are just trying to do lower carbs these days.

  30. Another Keeper! Every Skinny taste recipe is as far as we are concerned! I have recently become a fan of Indian spices and cooking. If this was not a Skinny Taste recipe I don’t know if I would have tried it, but since it is, I knew it had to be good, plus the reviews were overwhelmingly positive. We loved it. Just enough spice and heat, but not too much , sauce is perfect for a mild fish. Served with rice for my husband and cauliflower rice for me. Sides of some steamed green beans, carrots, squash. Will be making again. Thank you.

  31. Oh my! We love this recipe! I could eat the sauce with a spoon like soup it’s so delicious! I have also served the sauce over broiled chicken breasts and it turned out as great as when I’ve made it with the tilapia! Skinnytaste forever!!?

  32. This was the first recipe from this website that I have tried and it was a hit with my husband, he said this recipe was a definite keeper .  Wonderful flavor and easy to make.  Will definitely be making this again and again.

  33. Avatar photo
    Marjolein Noyce-Bellinga

    Just wanted to say that this has been our favourite fish recipe the last 6 years, so thank you. I don’t like to use tilapia so we usually make it with another white fish fillet, but it always works.

  34. This is my first comment although I’ve been using your website since my Weight Watcher coach told me about it nearly 2 years ago. I appreciate that you went back & put in the Smart Point value on this older recipe.  I’ve lost almost 50 lbs while we’ve been having the most tasty meals ever..THANK YOU!  This is one of your best, & since it has 6 servings of sauce (& there are only 2 of us), I’m gonna try it with shrimp/scallops & chicken.  Absolutely brilliant sauce!

  35. Avatar photo
    Hopey Gardner

    I know this is one of your older recipes, but I decided to try it as I had almost all the ingredients on hand and WOW!  The sauce was basically impossible to mess up and made the tilapia taste incredible.  I served it with couscous to help soak up the deliciousness.

  36. I made this for supper and wow the sauce is amazing. This is my first time leaving a comment. I just want to say I use your website to make my dinner plans for the week. Thank you for making me look like a genius in the kitchen. Before I discovered your website I was so bored with my meals. Not anymore. I love your recipes. They are so flavorful and healthy.

  37. This is probably obvious to most, but I’m a novice. When you use your mini food processor, do you dump all the sauce ingredients in or do it in steps as in the instructions? Thanks! 

    1. I think she meant chopping the ingredients (bell pepper, onions, cilantro) not pureeing the sauce.

  38. Delicious – we are only 2 people so i froze remaining sauce for another time and I’m already excited for it! I couldn’t find tilapia so i used LING (Australia)… I’m sure any white fish would work! Served it on rice with some bok choi on the side.

  39. I had some scrawny flounder filets and made this dish.. I used the entire amount of coconut milk.. Oh my gosh!.  I can’t wait to make again with some better fish.  I saved the leftover sauce to have for lunch tomorrow with grilled chicken and brown rice and steamed broccoli from my garden.  This is a true keeper!

  40. Love this recipe! My husband would eat this one over & over he’s actually requested that I make it again? Thank you so much for a fresh idea on broiled tilapia

  41. Avatar photo
    Chelsea Looper-Stockwell

    Gina, this was amazing. I don't usually comment, but it looks like no one has commented in a while. I wanted to make sure people still appreciate it!! My boyfriend is a very hard person to convince to eat fish, and he ate two full servings of this saying how much he loved it. We used wild cod (wegman's frozen individually) because of all the bad stuff I hear about farmed tilapia, but I'm sure that's just as tasty. Went low carb and made a Thai cucumber salad to go with it. I highly recommend it!

  42. HI Gina, what is curry paste and where in the grocery store can I find it? I would love to make this for my husband!

  43. HI Gina, what is curry paste and where in the grocery store can I find it? I would love to make this for my husband!

    1. Curry paste is in the section where you find soy sauce and coconut milk. It’s in a small glass jar on the shelf. Good luck! 

  44. Made this last night – I can't stop raving about it! Brought leftovers to work and everyone was asking about it. I eat a lot of Indian food and this is up there with restaurant quality. As much as I loved the tilapia, I think I may try with shrimp or scallops next time. Thank you for this one!!

  45. Seriously… this meal was so amazing. I added some extra cayenne pepper, and served the fish with rice and snap peas. Best meal I've had in a long time!

  46. Avatar photo
    Melissa Jespersen

    This recipe looks amazing and I am making it this week! My husband does not like green onions, scallions or anything of the sort. If I were to leave them out, would you suggest that I adjust the other ingredients in the sauce or just leave it be?

  47. This was absolutely awesome! Great flavor on the curry sauce. I love Thai food but usually avoid curry in the restaurants because the coconut milk has so much fat. This was a very happy substitute! I can also envision using this basic sauce for other curry dishes. Note that it was very mild….if you like heat, I suggest bumping up the red curry paste a bit….

  48. The flavor of the curry was good but there was a strong taste of undercooked garlic/ginger red bell pepper which was unpleasant. I used toasted sesame oil because I had that at home instead of dark sesame oil per the recipe. Do you think the oil made a difference?

  49. Avatar photo
    Stacie Hogan

    I was hesitant to make this because I don't usually like curry but the coconut milk and sugar added the perfect sweetness! it was a hit!

  50. This was amazing! My husband doesn't like Tilapia very much but I had some and needed to cook it up. He told me I can buy tilapia any time I want to as long as I use this recipe! Great gob! Love this web site. Thank you for all your time and effort to help us out with great food!

  51. Avatar photo
    Michelle Jackson

    Made this recipe last night with cod instead of Tilapia and it was awesome!! Hubby and kids are asking when I'm making this again! Thank you!!! 🙂

  52. THIS SAUCE! Seriously, it was phenomenal. Thai food is my absolute favorite to eat, but I've always struggled with cooking it. No matter how closely I follow the recipe, it seems like it never turns out right. This time- it was a hit! My curry hating husband LOVED it and I couldn't get enough. This will definitely be something we eat over and over again. In the future though, I might try this with shrimp or chicken (maybe a grocery store rotisserie chicken chopped up), because I did find that I wanted some different textures in the dish as the rice, tilapia, and sauce are all sort of soft and creamy. SO DELICIOUS though! If you're on the fence about trying this- do it! I also added some crushed red pepper flakes to mine to up the spicyness and they worked perfectly. You are a genius, Gina. You've helped me and taught me so much about healthy eating! You've made the transition from college girl eating (greasy burgers, mac and cheese, bagels and cream cheese for breakfast every day) to healthy adult eating so much easier. I never feel like I'm cutting calories on your decadent, delicious food. I hope you know how much we all appreciate you!

  53. First of all TY for all your delicious healthy recipes – I look forward to seeing you in my "inbox".You are a god send for me right now – trying to lose a few #'s. I made this tonight and my sauce, was delicious, but didn't look anything like your pic. Mine was like soup…what did I do wrong? The way mine looks I should have used 1/4 of a can of coconut milk.

  54. Made this recipe last night and it was amazing. Having never made a curry before I was pretty intimidated, but the directions were super easy to follow and I couldn't believe I had made something myself that tasted sooo good.

    I did follow some other's directions and only used 1/2-2/3 the can of coconut milk though.

  55. Wow … I could eat a whole bowl of this sauce.

    I only added 1/2 can of lite coconut milk and cooked it longer, but it was still runnier than the photo. But taste is king.

    Had cod to use, and it was a delicious combination.

  56. Made this for the third time tonight but instead of broiling the fish, I poached it in the sauce while the rice cooked. Saved a dish and it was still AMAZING!!

  57. I'm not a big fan of bell peppers. Is there a good substitute like a Poblano pepper or would that change the dish too much?

  58. This recipe looks outstanding!!! I can't wait to try it! Question for you, can I freeze the sauce in small portions and bring it out of the freezer as I need it?

  59. Made this last night. The big D Delicious!!!! I used only a third of the can of coconut milk and I added sliced zucchini because we weren't having rice and wanted to bulk up on veggies. Can't wait to make it again.

  60. Just got done making this. It was DELICIOUS!! My kids loved it. I used frozen peppers and ground ginger. Still came out really good! I'm glad to be able to have nice recipes likes these so my kids can taste different foods from different parts of the world.

  61. This was amazing! Wish I put the onions and pepper in the food processor, will do it next time. My hubby's picky…likes the flavor in the sauce but not the chunks. This will definitely be going in my regular recipe rotation!

  62. I lived in Thailand for three years, and I decided to follow this recipe, quite authentic and the cilantro works well, and is definately something u would find in a Thai curry…next time I may try with green curry or add a birds eye chilli pepper to it cuz my fiance is so used to me making really hot Thai dishes…it was so good I had 1 1/2 servings, good thing I exercised today!

  63. WOW! Loved it – thanks so much! Tasted so authentic and even my picky meat and potatoes husband LOVED it.

  64. Unreal how good this is. Your recipes always have so much flavor and my husband RAVES about them. This is definitely going in my rotation. Wow.

  65. OMG this was AWESOME! I had to all but restrain my boyfriend from eating the sauce with a spoon out of the pan! Total winner!!

  66. Avatar photo
    Atlantean Sphynks

    I made this earlier, the sauce was gorgeous, but thin as others have found. I did make my own coconut milk though so I wonder if that was the reason. And although I chopped the pepper and spring onion in the processor, they were still quite chunky.

    I used Basa fillets too, which were a bit gross. Next time I'll make it with a fish I like and it'll be AMAZING! Thanks G x

  67. GINA!!! I just found your site maybe 3 days ago, and this is the 2nd recipe I've tried!!! Both winners!! This recipe is sooooooo good!!! I like fish, but have been trying to figure out how to get more of it into my diet – I either get tired of the same ol' recipes, or those that I have aren't the healthiest. This solves both of those problems! MMMMMMMMMM!!

  68. My husband does not like curry, at all! And unfortunately, I just had a huge craving for something with curry in it. So I was selfish and made this recipe. OH MY GOODNESS!! It was so good! I am so satisfied! I feel so good about everything. And too top all of my satisfaction, my husband kept mmmming with every bite! At the end of our dinner, he kept thanking me for an amazing dinner. After a couple of bites he got up to coat his rice (which when he came back I realized he had coated his whole plate). We both very much enjoyed it. The tilapia was so moist and flaky it blew both our minds. I will definitely be making this again!

  69. I am going to try this recipe tomorrow. I am using frozen tilapia. Is your cook time for the fish based on thawed or frozen tilapia?

  70. A few weeks back I decided to have a couple over for dinner and put together this recipe. It was fantastic. As a British ex-pat I was really wondering how I would do at cooking a curry. It turned out brilliantly and was a bit hit with everyone. I am really enjoying your recipes Gina. Many thanks again for a successful dinner party.

  71. This recipe was AWESOME. I huge hit with the hubby and my four year old LOVED it. It was a little to spicy for my little one, but will try it again with a little less curry paste next time.
    Major HIT with the family!

  72. OMG! My husband and I went to Thailand a couple months ago and died over the delicious food. I have never been able to replicate Asian flavors all that well at home but gave this recipe a shot because it looked so easy. I kid you not, I almost thought I was in Thailand for a minute. It was THAT good and that authentic. And easy doesn't even begin to describe it. This is going to be my new go to recipe – hands down. LOVE IT!!

  73. Wow! I've made 10-15 of your recipes on here and this one is definitely one of my favorites. My Fiance even requested it for his birthday dinner this year. Keep doing what you do, Gina!

  74. Avatar photo
    Linda Norris

    I just made this dish and it is amazing! I have sent the recipe to everyone I can think of. Thanks for putting this out there.

  75. Avatar photo
    Chung-Ah @ Damn Delicious

    This recipe is just screaming out to me! I love using my food processor and I am a Thai food fanatic! Plus, eating healthy is always a plus!

    Thanks for the awesome recipe 🙂

  76. Gina, I've come upon your site 3 days ago & I've been on here everyday making a shopping list :)I'm not on WW, but I do like to eat healthy. I'm on a strict diet because I have seizures (I'm very limited to what I can eat) My question for you is do you have to add the sesame oil? or does it make a huge difference in the taste? I love your coconut rice dish by the way! Thank you it was SO YUMMY!!! 🙂

  77. Gina, Thanks again for a wonderful dish! The flavor was amazing! Like some others, mine was very thin, so I put the fish on a bed of sauce and then put the solid pieces on top of the fish using a slotted spoon. Next time I will try less coconut milk. (I LOVE your recipes!!!) Oh, I served it with your Coconut Rice.

  78. OMG AMAZING!!! We made this using barramundi fish and brown rice and we will now be making this at least once a month. I just love your site and have made so many wonderful things…. but as of today this is my favorite!


  79. AMAZING !!!! I loved this dish…I made mine with Salmon because thats the only fish I had in the freezer. I love Thai food, but prefer to make at home. Thanks again. I have a pressure cooker and would like to try a few of your crockpot receipes in it for a quicker meal…keep up the good work…you are a life saver to all of us who love to cook, and eat healthy.. you have helped me keep of 25 lbs in 2 years!

  80. I've made this twice and while my kids wouldn't eat the sauce, they loved the fish. My husband and I love it. I haven't been able to find light coconut milk, though. Is it hard to find?

  81. This is amazing. I used all red curry paste and had to use soy milk (Silk unsweetened) + cornstarch instead of coconut milk. Surprisingly worked out really well and it didn't taste like soymilk at all.

  82. Help!

    I loved this recipe so much I"m making it for a dinner party for 10 tomorrow…prepped the sauce tonight, everything was going well until i accidentally let the sauce boil, and now it seems so thin, like a soup! How can i salvage it and thicken it when i reheat for tomorrow's dinner??

  83. My husband and I made this together. We love Thai food but have never attempted it at home. So easy and extremely delicious. Very spicy which I love, almost a cajun feel.

  84. Gina I have been using your recipes for sometime now. The food has been incredible. Please keep them coming. Thank you for making this a labor of love, this site touches so many lives. God bless you!

  85. I made this tonight – my house still smells like curry! My sauce was also pretty thin – didn't look like the picture. I was afraid to let it simmer too long and reduce since the instructions said not to let it boil. Very nice flavor – just would have liked it to have a little more substance and stay on the fish. ALSO, now that I have this expensive jar of curry paste – what else can I use it for?????!!!!!!

  86. I just made this and it was so GOOD ! I had it over jasmine rice, I followed the recipe as it was written with the exception of cilantro, I love cilantro but since everyone was talking about basil I tried it and I think basil is better for this. I also made your pumpkin recipe and took it to work today with some apples and it was a hit. I love your website, thank you.

  87. I hardly EVER Follow a recipe! EVER!!! But I DID follow this one and LOVED it!!! Thank you!!! I will be putting it on my "monthly meals" list for sure.

  88. We usually associate beef or chicken with curry, so this recipe is quite a treat! The curry flavors surely complement the tilapia very much so. Thanks for sharing this!

  89. I gave this recipe to my husband to make for dinner last night and we both agreed it was absolutely delicious! We had one accidental adjustment – he forgot to add the brown sugar, but we didn't miss it at all. We love cilantro, but I'm looking forward to also trying it with basil. My husband was wondering if you could make this is a slow cooker with chicken… would the coconut milk separate? Thanks for sharing such an awesome recipe, Gina!

  90. It was a hit 😉 everyone loved it. We are huge Thai food lovers (most of my family is from Thailand) and this was delicious. I made it with my Tom Kha soup (tried to reduce the calories in that) and Thai beef jerky. nom nom nom.

  91. Delicious recipe! The sauce was great added to the rice also. I will be making this again. Thank you for your wonderful recipes. They have made my WW journey much more interesting.

  92. Gina, This Tilapia is outstanding!! My family loved it! I can't tell you what a life saver your recipes have been. I started WW 5 weeks ago and would not be able to succeed without recipes for the whole family. I have tried at least 6 of your recipes and they were all great. Your photography is so beautiful and you really understand how to build a recipe. Kudos and Thanks so much!!!

  93. My house smells like curry and I love it! I grilled the tilapia because I didn't want to turn on my oven. But it was all so good!!!

  94. This looks amazing! I was wondering if the red/green curry paste is spicy hot. I'm not a fan of spicy food and thought I would check before giving the recipe a try.

  95. Wow! This recipe was fabulous! There weren't any leftovers and even my 1 year old son loved it! The sauce is to die for and I will be using it a lot, I think! Thanks Gina!

  96. Wow!!!!!! This sauce is amazing–we felt like we were eating at a yummy restaurant! My husband literally ate in silence, and at the end of his meal I asked him what he thought..and he replied, "That was the best meal I have ever eaten in my life!" Thank you Gina for everything–you have made WW fun for me and my family! You rock!! 🙂

  97. I made this last night, and holy moly is was amazing. I seriously wanted to drink up the sauce with a straw- though I refrained. You've made my weight watchers journey as a newbie so much easier and a HOLE lot tastier. You're amazing, lady! Thanks.

  98. Avatar photo
    Gina @ Skinnytaste

    I think the food processor is better at chopping them to make a thicker sauce.

    I bet this sauce would be great with baked cod, or any fish really!

  99. Gina – I just stumbled across your site after beginning WW a month ago (down 10lbs today) …was looking for low-point, real food recipes. You are truly a woman after my own heart – Thank You!

    I am thinking to try this sauce with cod prepared in parchment tonight. You have given me hope that eating healthy doesn't have to taste like cardboard or include weird chemical sweeteners.

  100. Oops, no i didn't. I just chopped up the green peppers. Wonder if I use the food processor for my extra sauce if it will thicken up. What do you think?

  101. Avatar photo
    Gina @ Skinnytaste

    Did you use the food processor or chopper to chop your veggies? I think that's what made it thick.

  102. Made this tonight and it was delish!! I used green curry paste and my sauce was not thick like yours. It was runny. Wonder what happened?

  103. Avatar photo
    Gina @ Skinnytaste

    Love the idea of using green curry sauce! I keep getting requests to make thai chicken, I'll be making it with this sauce!

  104. Holy cow this was delicious. We practically licked the pan clean. I served this over plain jasmine rice with some steamed snow peas on the side and it was just amazing!

  105. You've done it again, Gina! LOVE this receipe. Used the leftover sauce over a chicken breast the next day. Also, I didn't have fish sauce, so I didn't add it – still turned out great!

  106. Delicious, Gina!! I used green curry paste because the red was out of stock, and it was still super tasty. FYI the points+ is 6. 🙂

  107. This is on the list for next week! 🙂 Thinking about leaving out the coconut milk (don't like it in my food) or will use yogurt instead (that's what Pakistanis use instead of coconut milk) and using thai basil instead of cilantro. Love cilantro, but thai basil is so yummy! Will let you know how it goes. Thanks Gina!

  108. Avatar photo
    Gina @ Skinnytaste

    Thai red curry paste is Not the same as Indian curry so yes, I would use the Thai version.

  109. We made this tonight and it was out of this world. I did eventually find the Thai Red Curry Paste. Still curious (from my post on 11/9/11) if it would have made any difference Indian vs. Thai Red Curry) I felt as though this was a meal I could have ordered out. So flavorable. Thank you!!!!!!!

  110. Avatar photo
    Michele Riley

    Love your site Gina – thank you! Question regarding the red curry. I found "patak's orginal HOT curry past with tomatoes and Cumin (It says Tastes of India on the label) Should I have been looking for a Thai Red Curry Paste? I did not see one. If so, what brand do you like.

  111. We loved this recipe, thank you for sharing it! I use a lot of the individually wrapped frozen tilapia from Costco and am always looking for new ways to cook it. We had plenty of extra sauce left, so the next night I made an Asian-inspired 1-point soup, and mixed in the sauce- the flavor was great.

  112. My whole family loved this. I was a little hesitant to make it for my family because of the curry. But, both of my boys (10 & 12) and husband had 2 helpings each. Thank you so much!!

  113. Avatar photo
    Gina @ Skinnytaste

    Thanks Cristin!

    I set it on low, and not the very top rack, the one below that. Keep an eye on it, it cooks quick.

  114. Gina- love you website!

    I am definitely going to try this recipe later this week, but i was wondering if you set the broiler to high or low? (I assume low because high would probably burn it) I just wanted to make sure. Do you put the baking sheet on the very top rack in the oven?


  115. Avatar photo
    Gina @ Skinnytaste

    Hi Stephanie, I'm not sure, it's possible the heat may not have been the same. I chopped my veggies in a food processor which could have made a difference. Also try cooking it a little longer.

  116. I made this sauce w/ the fish a few weeks ago and had a question…how come yours looks so much thicker than mine turned out? Mine was delicious, but quite runny…what did I miss? I plan on making it again this week anyhow, but would love to know how to make it thicker. Thanks! Stephanie

  117. Avatar photo
    Gina @ Skinnytaste

    Emily- So happy you all enjoyed it.

    Gracie- It's the sauce that makes this dish, which is probably why you loved it! I'm glad I found a way to get you to like fish. Have a great day!

  118. I am not a seafood person. I have only eaten bites when my hubby has insisted. However, I made this Broiled Tilapia with Thai Coconut Curry Sauce and ate two pieces! That is more than my entire life combined! DELICIOUS! I have tried several of your recipes, but this was my first seafood. I served it with the Scallion Cilantro Rice, which we eat at least once a week. It was all so delicious! Thanks again! :O)

  119. Love love love this recipe. My husband proclaimed it was restaurant quality. I made it with your scallion cilantro rice recipe and the flavors were perfect together. We only bought 3 fillets but made the full amount of sauce, so we had leftover to put over some chickpeas and rice the next day. Thank you for posting this recipe!

  120. We made this and it is so delicious. Wow. I have just found your site and made about 4 things since last week and have loved everything so far. Thanks for all your work!!!

  121. This recipe was fantastic! I am always looking for great fish recipes and this fits the bill perfectly. I followed the recipe as written and served it with brown basmati rice and steamed broccoli. My boyfriend loved it too – he couldn't believe it was a WW-friendly recipe, it was so delicious!

  122. I'm so glad you experimented outside your comfort zone! The curry is very mild… Good for those of you not familiar with curry.

  123. THANK YOU! THANK YOU! This was a total stretch & grow moment for me b/c I've never used curry (powder or sauce) before. So glad I did because this dish was absolutely delicious! My b/f was raving about how good this dish was last night! He asked/begged me if I could make more sauce today b/c he wanted to take ALL of the leftover sauce & rice for lunch. I just asked him how his lunch was today…he said "He is in heaven"!

  124. @sarah – this sauce would make a sponge taste good, don't you think? Well being part Latin, you really don't find too much curry in Latin cuisine, but yes, basil makes a great alternative! Maybe even lemon grass!

  125. I made this last week with snapper, and put it over chicken for my boyfriend (he isn't a huge fan of fish). He loved it! I loved it! Though I will say, living next door to Thailand and having come from Texas, the cilantro gives it a more Latin flavor than Thai…I think using basil will spin it more in the Thai direction 🙂 I'm going to try that next time!

    PS the sauce was even better the next day! YUM!

  126. Made this for dinner last night and it was incredible! I forgot to buy fresh ginger, so used 1/2 tsp of ground and I added an extra tsp of red curry paste. I also used fresh basil… it was absolutely to die for! I saw the Cooking Light version posted on another site and the slight changes you made were perfect! I'm so happy I found your site Gina!

  127. Avatar photo
    Sarah @ Semi-Sweet

    This looks terrific – am always on the lookout for new ways to make broiled fish and we love Thai flavors.

  128. Gina absolutely love your website,started weight watchers 14 weeks ago down 27.8 lbs…also your recipes are easy and delicious..thanks for keeping me on track…love the new jewlery giveaway by Lisa Lenard ..especially the jumble of charms.definately a moms favorite..keep up your good work …i count on you…

  129. My friend recently shared your site with me and I just love it. This was my first of many recipes I plan to make of yours. My husband and I loved it. We are not on WW but always looking for healthy recipes…and you have the best I have seen yet.

  130. I made this recipe last night…… is my favorite so far and the whole family loved it. Just one thing……I am not a fan of the coconut flavor in my food. So when I got to that point in the recipe I tasted the sauce before I added the whole can of milk. It was fantastic, but I wanted to give the coconut milk a try. I only added about a 1/4 cup. It was wonderful. I could have enjoyed it with or without the milk. Do you have any idea how much the points would change if you don't add the milk?

  131. @drew-You can substitute salt for the fish sauce. Thank you for your appreciation!! 🙂

    This is definately a 5 star recipe!! Glad you liked it!

  132. I have been skulking around for a long time, so finally am posting. I can't tell you how many recipes I have made and I credit you for helping me with WW maintenance. I am never bored.

    Question, can I use Hoisen Sauce for the Fish Sauce in the recipe? I have so many bottles of this and that. I'd love to be able to substitute with something I already have. But if it makes the dish, then I will buy it for sure!

    Thank you, thank you, thank you for all the work you put into the site. It is appreciated more than you can ever know.


  133. I loved this recipe – felt like I was eating at a fancy restaurant and I saved the extra sauce to use on more fish or shrimp later in the week. Super easy and terrific.

  134. I have been absolutely loving Thai curries lately, and this one looks delicious paired with mild fish. Can't wait to try it!

  135. @Chef Liz- Thanks for leaving a comment. I'm sure your clients must love this dish! It had such rave reviews on Cooking Light. We absolutely loved it!! I slightly altered the recipe to lower the points, excellent!!

  136. Hi Gina
    I am a personal chef and I really enjoy your site! I have been making this dish for years and it is always a hit! I have several WW clients and my business is focused around healthy eating, helping my clients reach or maintain a healthy lifestlye. Keep up the good work!!