Coconut Curry Tilapia Foil Packets

• 4 tilapia fillets
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together coconut milk, curry powder, cumin, turmeric, and salt.
3. 3 Heat olive oil in a pan, sauté onion, garlic, and bell pepper until softened.
4. 4 Add the sautéed veggies to the coconut mixture.
5. 5 Place a tilapia fillet in the center of each foil packet.
6. 6 Spoon the curry coconut mixture evenly over each fillet.
7. 7 Fold the foil packets securely.
8. 8 Place packets on a baking sheet and bake for 15 minutes.
9. 9 Carefully open packets, garnish with cilantro, and serve immediately.

Equipment

• Baking sheet
• Aluminum foil

Variations

• Add shrimp for a seafood medley.
• Use cod or another white fish if tilapia is unavailable.

Substitutions

• Use almond milk as a lighter alternative to coconut milk.
• Substitute curry powder with a blend of coriander, cumin, and chili powder.

Pairings

• Basmati rice
• Cucumber salad
• Naan bread

Nutrition

Tips

• Make sure to seal the foil packets well to keep the steam inside.
• Adjust curry powder for your preferred spice level.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a microwave or oven.

Freezing: These freeze well for up to 1 month. Thaw in the fridge overnight and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh green salad.
• Pairs well with mango chutney on the side.

FAQ