Ingredients
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 (13.5 ounces) can of full-fat coconut milk, well-shaken
1 (14.5 ounces) can of diced tomatoes, drained
2 tablespoons olive oil
2-3 tablespoons red curry paste
1 fresh lime
Salt and pepper, to taste
1 (15 ounces) can of chickpeas, drained
1 medium yellow onion, sliced
1 green bell pepper, sliced
2 filets (12 ounces) of Tilapia from Marine Harvest by Mowi
Fresh cilantro or basil, for garnish
Tools Needed
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Preparation
Preheat oven to 400℉. Lightly grease a 13x9 glass baking dish.
Add garlic, ginger, coconut milk, tomatoes, olive oil, and 2 tablespoons of red curry paste to the baking dish. Squeeze the juice from half of the lime into the dish and season with salt and pepper. Whisk everything together, taste, and add additional curry paste or seasoning, as needed.
Add chickpeas, onion, and bell pepper to the baking dish and carefully mix.
Bake the curry in the preheated oven for 20-22 minutes, or until the vegetables are softened.
Meanwhile, remove the tilapia from the packaging and place on a cutting board. Season each side of the filets with salt and pepper then cut the filets in half.Â
Gently nestle the tilapia in the curry and spoon some of the curry sauce over the top of each filet. Bake for an additional 10-15 minutes, or until the fish is opaque and flaky.
Allow to cool for a few minutes then serve over rice or with naan, if desired. Top with fresh cilantro or basil for garnish. Cut the remaining half of lime into wedges and serve on the side.
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