Prep Time: 5 min
Cook Time: 20 min
2 tablespoons vegetable oil
1/2 small onion, chopped
1 tablespoon ginger, chopped
1/2 teaspoon red pepper flakes
2 teaspoons curry powder
2 cups low sodium chicken broth
1 (14.5) ounce can light coconut milk (sometimes labeled reduced fat)
1 lime, juiced
1 (6 ounce) leftover grilled tilapia fillets, broken into chunks
Kosher salt and freshly ground black pepper
Chopped green onion, for garnish
Lime wedges, for garnish
Heat oil in a large saucepan over medium high heat. Add onions and ginger and sauté until tender, about 3-4 minutes. Add red pepper flakes and curry powder and cook until just fragrant. Add the broth and coconut milk. Bring to a boil, reduce to a simmer, then let cook for 10 minutes, allowing the flavors to marry. Stir in leftover tilapia fillet and continue simmering on low for 5 minutes, until fish is heated through. Squeeze in lime juice and taste for seasoning. Add salt and pepper. Serve in soup bowl sprinkled with green onion.
My Recipe Box | Log in to view
Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.
Come see Paula’s live show at the Blumenthal Performing Arts Center in Charlotte, NC and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Tickets available from Blumenthal Performing Arts Center here!
VIP MEET AND GREET
Starts at 5:30 PM. Light hors d’oeuvres and beer & wine will be served, including a meet and greet with Paula Deen!
Sponsored by Springer Mountain Farms.
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.