Thai Green Curry With Tilapia Recipe


  • 300 grams tilapia fillets
  • 1 cup coco evap (Nestle coconut evaporated milk)
  • 1 cup water
  • One 50-gram package green curry paste (about 2-3 tablespoons)
  • 2 stalks of lemongrass (sliced 1 inch diagonally, crushed)
  • 1/3 cup dried kaffir lime leaves (not packed)
  • One onion, sliced
  • 2 slices dried galangal
  • 3 pieces calamansi (one for the curry and two for the fish)
  • ¼ cup of dried holy basil
  • 1 teaspoon fish sauce
  • 1 tablespoon canola oil

  1. Squeeze calamansi on the tilapia and set aside.
  2. Heat the oil in a pot on medium heat.
  3. Fry the onions, lemongrass, and galangal until onions are soft.
  4. Add the curry paste and kaffir lime leaves and sauté a bit.
  5. Add the coco evap and water. Let simmer until flavors develop, about 20 minutes. Add fish sauce and calamansi/lime to taste.
  6. While the sauce is simmering, add the tilapia fillets. Stir (carefully! take care not to crush the fillets), cover, and let simmer for about 10 minutes.
  7. Add the holy basil and stir (carefully!). Simmer a bit more then take off the heat.

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