Ingredients

• 1 teaspoon dark sesame oil, divided
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 1 cup finely chopped red bell pepper
• 1 cup chopped green onion
• 1 teaspoon curry powder
• 2 teaspoons red curry paste
• 1/2 teaspoon ground cumin
• 4 teaspoons low sodium soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt, divided
• 1 (14 ounce) can light coconut milk (I used regular)
• 2 tablespoons chopped fresh cilantro
• 4 (6 ounce) tilapia fillets
• 3 cups hot cooked basmati rice
• 1 lime (cut in 4 wedges)

Instructions

1. Preheat broiler.

2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.

3. Add ginger and garlic; cook 1 minute.

4. Add peppers and onions; cook 1 minute.

5. Stir in curry powder, curry paste, and cumin; cook 1 minute.

6. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).

7. Remove from heat and stir in cilantro.

8. Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).

9. Broil 7 minutes or until fish flakes easily when tested with a fork.

10. Serve fish with sauce, rice, and lime wedges.