NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

0.25 cup Jasmine rice

0.5 cup Water

0.13 cup Full-fat coconut milk

0.5 tsp Coconut oil

1 tbsp Red curry paste

0.5 cup Red bell pepper

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 wedge Lime

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear.

• 2

  In a small saucepan, combine the rice, water, and half of the coconut milk, then bring to a boil.

• 3

  Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender.

• 4

  Season the tilapia fillets evenly with sea salt and black pepper.

• 5

  Heat coconut oil in a large skillet over medium-high heat and sear the tilapia for 3 minutes per side until golden and opaque.

• 6

  Remove the fish from the skillet and set aside on a plate.

• 7

  Add the red curry paste and sliced red bell peppers to the skillet, sautéing for 2 minutes until fragrant.

• 8

  Whisk in the remaining coconut milk and add the fresh spinach, stirring until the spinach is wilted and the sauce is smooth.

• 9

  Return the tilapia to the skillet and spoon the curry sauce over the fillets to warm through.

• 10

  Fluff the coconut rice with a fork and serve the curry tilapia on top, garnished with fresh cilantro and a squeeze of lime.