Broiled Tilapia with Thai Coconut Curry Sauce is a bright, flavorful weeknight meal that pairs perfectly with jasmine rice to soak up the rich sauce. The combination of ginger, garlic, red bell pepper and scallions simmered in light coconut milk yields a vibrant Thai-style curry that’s both easy and impressive.

Broiled Tilapia with Thai Coconut Curry Sauce

This recipe highlights a simple coconut curry sauce served over broiled tilapia fillets. The sauce cooks quickly on the stovetop and finishes with fresh cilantro (or basil) for brightness. It’s a great option when you want a restaurant-style meal at home without a long ingredient list or complicated techniques. If you prepare your ingredients in advance, the whole dish can come together in under 30 minutes.

Why this recipe works

The tilapia is broiled to develop a delicate, flaky texture while remaining moist. The coconut curry sauce balances savory elements—soy sauce and fish sauce—with sweetness from brown sugar and warmth from curry powder and red curry paste. Fresh aromatics like ginger, garlic and scallions add depth and fragrance, and chopped red bell pepper offers color and crispness.

Helpful Tips for Success

Prep all ingredients before you start cooking so the sauce can be made quickly. Finely chop the bell pepper, scallions and cilantro ahead of time.
Use a light coconut milk for a lower-fat sauce without sacrificing flavor. Stir the sauce to a gentle simmer—do not boil—to keep the coconut milk smooth.
If you prefer a milder curry, reduce the red curry paste. For more heat, add a pinch of chili flakes or extra paste to taste.
Broil the fish on a baking sheet coated with cooking spray or lightly oiled foil; watch closely in the final minutes so it flakes but doesn’t overcook.
Serve immediately over steamed jasmine rice and garnish with lime wedges for a bright finish.

Variations

Swap cilantro for fresh basil if you prefer that herb’s sweet, peppery notes.
This sauce works with other white, flaky fish such as sole, flounder or cod.
Instead of broiling, you can bake the fillets at 400°F (200°C) for about 10–12 minutes or pan-sear them in a skillet for a golden crust.
Add vegetables like snap peas, shredded carrots or baby bok choy to the sauce for a more substantial one-pan meal.

Ingredients

1 tsp dark sesame oil, divided
1 tbsp minced fresh ginger, peeled
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions (green onions)
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce (use tamari for gluten-free)
1 tbsp brown sugar
2 tsp Asian fish sauce
1 (14-ounce) can light coconut milk
1/4 cup chopped fresh cilantro (or basil)
6 fillets tilapia (about 6 ounces each)
Salt, to taste
Cooking spray or a light coating of oil for the baking sheet

Yield, Time & Serving

Yield: 6 servings
Serving size: 1 piece of fish with sauce
Prep time: about 10 minutes
Cook time: about 15 minutes
Total time: about 25 minutes

Instructions

Preheat the broiler and position a rack so the fish will be about 6 inches from the heat source.
In a large nonstick skillet over medium heat, add 1/2 teaspoon of the sesame oil. Add the minced ginger, garlic, chopped red bell pepper and scallions. Cook, stirring, about 1 minute until fragrant.
Stir in the curry powder, red curry paste and ground cumin and cook another minute to bloom the spices.
Add the soy sauce, brown sugar, fish sauce and coconut milk. Bring the mixture to a gentle simmer—do not boil. Remove from the heat and stir in the chopped cilantro or basil if using. Taste and adjust seasoning as needed.
Brush both sides of the tilapia fillets with the remaining 1/2 teaspoon sesame oil and lightly sprinkle with salt. Place the fillets on a baking sheet coated with cooking spray or lined with lightly oiled foil.
Broil the fillets about 7 minutes, or until the fish flakes easily with a fork and is opaque throughout. Broiling times can vary by oven, so keep an eye on the fish during the last few minutes.
Serve each fillet topped with a generous spoonful of the Thai coconut curry sauce alongside jasmine rice and lime wedges for squeezing over the fish.

Nutrition (per serving)

Calories: 225 kcal
Protein: 35.5 g
Carbohydrates: 5.5 g
Fat: 7 g
Fiber: 1.1 g

Storage & Make-Ahead

Store any leftover sauce separately from the fish in an airtight container in the refrigerator for up to 3 days. Reheat the sauce gently on the stovetop over low heat to avoid breaking the coconut milk. Leftover cooked fish is best eaten within 1–2 days; reheat briefly in a low oven or enjoy cold over a salad.

Serving Suggestions

Serve this broiled tilapia with steamed jasmine rice to soak up the sauce. A side of lightly steamed greens, such as bok choy or green beans, complements the curry flavors. Garnish with extra cilantro (or basil) and lime wedges for a fresh finish.