details
- Serves 4
- Prep time: 20 minutes
- Total time: 35 minutes
- 1 tablespoon vegetable oil
- 1 red onion, chopped
- 1 tablespoon green curry paste
- 1 can regular or reduced-fat coconut milk
- 1/2 pound asparagus, trimmed and cut into 1 inch pieces
- 1 1/2 pounds tilapia, cut into 2 inch pieces
- 3 tablespoons fresh parsley, chopped
- 1 1/2 cups long-grain white rice
directions
Cook the rice according to package directions.
Meanwhile, in a large nonstick pan, heat the oil over medium heat. Add the red onion and sauté until soft, about 3 minutes. Stir in the curry paste, then the coconut milk. Simmer for 5 minutes to blend the flavors.
Add the asparagus and cook for 2 minutes. Add the tilapia, cover, and simmer gently until opaque throughout, about 5 minutes. Stir in the parsley and season with salt.
Serve hot over the rice.