Spicy coconut and tilapia coconut recipe

Each summer, my family spends a few weeks on an island in the outside banks of North Carolina. On the island, there is a fisherman’s cooperative that sells the morning taking every day, so most nights we cook ultra-fresh fish for dinner. Although a simple method of bandery or grill satisfies the first meals, we usually seek to mix things with more creative recipes over the trip.

A recipe that is still rotating is coconut fish and Yewande Komolafe tomato and cooking tomatoes from the New York Times. It meets relatively quickly and has a daring flavor that goes well with almost all white fish, even when you are back home and you enjoy the local grocery fish. But adapting it for a meal during the week means more than exchanging the daily grips for the nets of the Fish department. There is also the list of relatively long ingredients from Komolafe and 30 minutes of marine time to face.

To adapt it to a challenge recipe at 5:30 am, I kept coconut milk and tomatoes, but I exchanged all the aromatics for spicy green curry paste. (I like to use 2 tablespoons in the recipe, but you can always add more if you want Even more heat.) Use thin fish fillets, like Tilapia, means that you can cook The fish right away without adding a time of marine to your preparation work. Serve the fish on a large mound of white rice; You will want it to soak up each piece of the rich and spicy sauce.