All Thai'd Up

After a recent work-related event, I found myself carrying home a 14-ounce can of coconut milk, a bottle of fish sauce, a jar of red curry paste and dried lemongrass. What's a girl to do but the obvious, i.e., whip up a Thai-inspired dinner?

When I phoned Ryan and told him we were having coconut curry tilapia, it was like he'd won a prize. (I should have expected this: I'm pretty sure I noticed him staring longingly at the Madras curry powder I bought a month ago and hadn't opened.) Do people know that curry might just be a way to a man's heart? Perhaps I should alert the masses.

There was barely a trace of the sauce, which was supposed to be for four, remaining in the pan less than a half-hour later.

Coconut Curry Tilapia (adapted from Cooking Light)

Yield: 4 servings

1 teaspoon sesame oil, divided

1 teaspoon vegetable oil

2 teaspoons fresh ginger, minced

2 garlic cloves, minced

1/2 stalk of dried lemongrass (soften it in a bit of warm water before using—or just use fresh)

1 red bell pepper, thinly sliced

1 small yellow onion, thinly sliced

2 teaspoons curry powder (I used Madras)

2 teaspoons red curry paste

2 teaspoons low-sodium soy sauce

1 teaspoon fish sauce

1 tablespoon brown sugar

1 can (14 ounces) coconut milk

Salt, to taste

2 tablespoons fresh cilantro, chopped

4 tilapia fillets, approximately 6 to 8 ounces each

1 lime, cut in wedges

1. Preheat oven to 450 degrees.

2. Heat 1/2 teaspoon of sesame oil and 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add ginger, garlic and lemongrass and cook 1 minute. Add peppers and onions and cook 2-3 minutes. Stir in curry powder and curry paste; cook another minute. Add soy sauce, fish sauce, brown sugar and coconut milk and bring to a simmer (do not boil). Simmer for about 5 minutes, then remove from heat, season with salt and stir in cilantro.

3. Meanwhile, brush fish with remaining sesame oil and season with salt. Place fillets on a baking sheet coated with cooking spray (or line with parchment paper). Bake 7 minutes or until fish flakes easily when tested with a fork.

4. Serve fish with sauce, lime wedges and basmati or jasmine rice.

Someone just might want to Thai the knot with you after this one.