Thai Coconut Curry with Shrimp and Tilapia

I've fallen in love with curry over the past few years, but up until this week I'd never made it at home. I think I was worried it would be difficult and require me to buy all sorts of weird, expensive ingredients I'd never use again. But, I gave it a try and- Surprise! It's easy, affordable and delicious! All it takes is a little jar of red curry paste mixed with coconut milk, lime juice and a few other easy ingredients. Kevin and I both loved this dish and I can't wait to make it again. If you're new to curry I highly recommend this recipe. Feel free to use shrimp only or subsititue cooked chicken. Enjoy this culinary excursion to Thailand tonight!

Thai Coconut Curry with Shrimp and Tilapia

A light and flavorful curry broth with seafood

Serves 4

3 large limes

1 T. vegetable oil

1 cup chopped shallots

1 large red bell pepper, diced

1 T. minced peeled fresh ginger

2 1/2 tsp. Thai red curry paste

1 14 oz. can unsweetened light coconut milk

1 T. fish sauce

1 pound tilapia filets, cut into 1 1/2 inch chunks

1 pound peeled deveined uncooked large shrimp

1/2 cup fresh cilantro

Cut one lime into wedges and set aside. Into a medium bowl finely grate enough lime peel from 2 limes to measure 1 1/2 teaspoons and squeeze enough juice from 2 limes to measure 2 tablespoons. Whisk in curry paste, fish sauce and coconut milk and set aside.

Heat vegetable oil in large sauce pan over medium-high heat. Add chopped shallots, diced red bell pepper and minced ginger. Saute until shallots are tender and pepper softens, about 5 minutes. Stir in coconut curry mixture. Simmer gently, stirring often, about 5 minutes. 

Sprinkle fish and shrimp with salt and pepper and add to curry sauce. Return to a very gentle simmer and cook junst until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper and stir in cilantro. 

Serve in bowls over steamed jasmine rice with lime wedges on the side.

Recipe adapted from Bon Appetit