As a super abundant, freezer-friendly white fish, tilapia can go a long way in a quick, easy and cheap meal that's effortlessly delicious. Quick-cooking tilapia is coated in a sweet-and-spicy red curry sauce in this Thai coconut curry recipe from The Wanderlust Kitchen.
Every ingredient comes from your freezer or your pantry, and it's ready in less than 30 minutes!
4 (4 oz) tilapia fillets
2/3 c. all-purpose flour
1/2 tsp. ground black pepper
2 Tbsp. wok oil (grapeseed or vegetable oil work great, too)
1 (14oz) can light coconut milk
2 Tbsp. panang curry paste (or any red curry paste)
1/4 c. water
1 Tbsp. palm sugar (or brown sugar)
2 Tbsp. fish sauce
2-4 whole wild lime leaves
Jasmine rice, cilantro and lime wedges for serving
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