Comida Kraft
Recipe Box

Thai Curried Tilapia Skillet

Prep Time
25
min.
Total Time
37
min.
Servings

4 servings

Wanna try a Thai skillet dish at home? Cream cheese and curry paste are the base of the easy, tasty sauce for colorful veggies and flaky, tender tilapia.

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What You Need

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Make It

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  • Cook vegetables, garlic and ginger in large saucepan sprayed with cooking spray on medium-high heat 2 to 3 min. or until vegetables are crisp-tender, stirring frequently.
  • Add next 5 ingredients; stir. Bring to boil. Add fish; cover. Simmer on medium-low heat 10 to 12 min. or until fish flakes easily with fork.
  • Serve over rice.

Special Extra

Top with 2 Tbsp. chopped fresh cilantro or green onions just before serving.

Servings

  • 4 servings

Healthy Living

Diet Exchange

  • 3-1/2 Starch
  • 2 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

Add more fish to your diet with this Thai-inspired meal that is low in calories, fat and sodium. And as a bonus, the peppers not only provide vitamin C, but they also team up with the carrots for an excellent source of vitamin A.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 500
Total fat 11g
Saturated fat 4g
Cholesterol 65mg
Sodium 470mg
Carbohydrate 69g
Dietary fiber 6g
Sugars 8g
Protein 34g
% Daily Value
Vitamin A 100 %DV
Vitamin C 50 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from We loved this recipe! We loved this recipe! I made with chicken instead of fish however because that is what I had. I doubled the sauce ingredients because I knew I would want extra to soak in to the rice. The next time I make it I would double the amount of curry. I could have gone for more spice, but my kids enjoyed it as written. If you aren't used to curry, I would start with what the recipe lists. Also, I used regular coconut milk because I've tried Lite in the past and didn't care for it. It's very watery without much flavor. It was worth a little more fat/calories to me. I would definately reccomend this recipe! Thanks Kraft forsomething different!
Date published: 2011-01-06
Rated 5 out of 5 by from I loved this! I loved this! It was very similar to a dish I love at a nearby Thai restaurant. I made an extra pan of just sauce so it would be more soupy when serving. It was excellent and healthy. Would make it again and could even modify the vegetables and meat choices.
Date published: 2011-01-05
Rated 4 out of 5 by from I added shrimp to the mix because I didn't have enough Tilapia, It was great and my son ate two... I added shrimp to the mix because I didn't have enough Tilapia, It was great and my son ate two helpings (servings +). I also added curry to my rice along with just a little onion in the rice. It seemed to inhance the flavors. We both enjoyed it very much.
Date published: 2011-01-09
Rated 1 out of 5 by from Would not make this again. Would not make this again. I like Thai curry, but even using less than the recipe called for was too much. Also did not care for the vegetables and fish cooked in the same pan. Maybe better if the fish were sauted and then eaten with the veg and rice.
Date published: 2011-01-05
Rated 3 out of 5 by from This was a little bit bland. This was a little bit bland. We added more curry and salt. Then it was great! I took the advice of another reviewer and made double the sauce recipe my first time. There was plenty. I can't imagine it with only the recommended amount.
Date published: 2011-03-08
Rated 4 out of 5 by from I made it with chicken and Texmati rice. I made it with chicken and Texmati rice. I added more curry paste (green because I couldn't find yellow), cream cheese, and coconut milk. Next time I would add some pepper and more garlic- but it was very good!
Date published: 2011-02-28
Rated 4 out of 5 by from My 4 teen boys and husband all loved the recipe. My 4 teen boys and husband all loved the recipe. I didn't have curry paste so I substituted with curry sauce and eliminated the coconut milk. I would be liberal with any additional spices of your choice.
Date published: 2011-07-20
Rated 1 out of 5 by from Made this per the recipe but used rice noodles instead of brown rice. Made this per the recipe but used rice noodles instead of brown rice. Not much flavor. Strong cream cheese taste. Added additional soy sauce once on the plate. It helped but would not make this again.
Date published: 2011-01-11
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