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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, 4 oz. fish & 1/2 cup sauce each)
Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and shallot and cook, stirring, until the peppers are softened, 3 to 5 minutes. Add curry paste and cook, stirring, for 1 minute. Add coconut milk, lime juice and brown sugar and bring to a boil. Reduce heat and simmer for 2 minutes to blend flavors.
Place tilapia in the prepared baking dish and sprinkle with salt and pepper. Pour the curry sauce over the fish.
Bake until the fish is opaque in the middle, about 15 minutes. Sprinkle with cilantro.