5 from 2 votes
Roasted Red Chili Tilapia Recipe
A twist on a Thai curry, this Roasted Red Chili Tilapia Recipe is full of yellow curry tilapia, roasted red chili paste, sweet potatoes, and coconut milk.
Servings: 4 people
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
  • 2 tablespoons Thai roasted red chili paste
  • 1 1/2 tablespoons lime juice
  • 1 tablespoons brown sugar
  • 2 cloves garlic minced or pressed
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup regular canned coconut milk
  • 1/2 cup vegetable broth or more if you want a thinner consistency
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1/2 tablespoon oil
  • 1/2 small yellow onion diced
  • 1 sweet potato peeled and cubed (about 1/2 - 1 inch thick)
  • 2 packages Chicken of the Sea Tilapia Fillets in Yellow Curry Sauce
  • 1 cup Spinach
  • salt and pepper to taste
  • 2 tablespoons lightly salted roasted peanuts chopped + more for topping
  • 2 tablespoons Cilantro chopped + more for topping
  1. Whisk together red chili paste, lime juice, brown sugar, garlic, ground ginger, red pepper flakes, coconut milk, broth, soy sauce, and fish sauce. Set aside.
  2. In a large saute pan, heat oil over medium high heat.
  3. Add the onion and cook for 5 minutes.
  4. Add the sweet potatoes and the sauce.
  5. Stir until well-combined.
  6. Bring to a simmer and simmer for 10 minutes.
  7. Cover and simmer an additional 5-10 minutes or until potatoes are fork tender and the sauce has thickened. *
  8. Stir in spinach, tilapia, peanuts, and cilantro and cook until spinach begins to wilt and fish has warmed through.
  9. Serve with rice and top with more peanuts, cilantro.

*Although this is similar to a curry it is MUCH thicker than a curry. :)
** To make this gluten free, use tamari instead of soy sauce!

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