Thai style green curry sauce and fresh tilapia filets baked in creamy coconut milk and served with brown rice. Easy to make and just like your favorite takeout!
Preheat the oven to 375 degrees F.
Heat the olive oil in a pan and add the diced shallots and turmeric. Cook for about 3 minutes until soft over a medium heat.
Add the green curry paste and stir well. Turn the heat to low. Open the coconut milk and transfer to a bowl. It'll be thick so use a whisk to bring it back to a milky consistency.
Add two tablespoons of the milk to the pan and whisk to combine. Gradually ad the rest of the milk and bring to a simmer over a medium heat.
Add the fish sauce and broth and stir.
in a small bowl mix the water and cornstarch to make a slurry. Add to the curry and stir. Season with the salt and black pepper.
Season the tilapia filets with a little salt and pepper and place in a oven safe dish big enough to hold both of them.
Add the zucchini
Pour the curry sauce over the tilapia and place in the oven. Bake for about 30 minutes and the curry is bubbling around the edges.
Remove from the oven and garnish with fresh bail leaves, crushed cashew nuts and green onions.
Serve at once with brown rice on the side.