Tilapia Thai Salad with Coconut Red Curry Dressing
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Tilapia Salad with Thai Red Curry Dressing

This delicious tilapia salad has a crispy crunchy base and an easy to make, flavor-packed Thai red curry dressing drizzled on top!
Prep Time5 mins
Cook Time15 mins
cool10 mins
Total Time20 mins
Course: lunch, Salad
Cuisine: American
Keyword: curried fish, thai red curry dressing, tilapia salad
Servings: 4 Servings
Calories: 314kcal
Author: Andie Mitchell

Ingredients

Thai Red Curry Dressing:

  • 400 ml light coconut milk 1 can
  • 3 tablespoons natural creamy peanut butter
  • 2 tablespoons red curry paste
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • 1 garlic clove minced
  • 1 teaspoon finely chopped fresh ginger optional
  • 1 teaspoon cornstarch
  • 1 tsp Sriracha if desired

Thai Salad:

  • 1 head romaine lettuce chopped
  • ¼ head red cabbage finely chopped
  • 1 mango peeled and chopped
  • 2 scallions chopped
  • ½ cup fresh cilantro roughly chopped
  • ¼ cup roasted salted sunflower seeds
  • 340 g Chicken of the Sea Tilapia Fillets in Yellow Curry Sauce 4 sachets

Instructions

  • For the dressing, in a small saucepan, whisk the coconut milk, peanut butter, red curry paste, lime juice, fish sauce, honey, garlic, and ginger. Bring to a simmer over medium high-heat. Reduce the heat slightly to keep at a simmer and cook, whisking frequently, until thickened and reduced slightly, 15 minutes.
  • In a small bowl, whisk the cornstarch with 1 teaspoon cool water (rule of thumb is: equal parts cornstarch and cool water) until dissolved. Add the mixture to the saucepan and whisk to incorporate. Simmer until thickened.
  • Remove the pan from heat, transfer to a heat-safe bowl, and let cool to room-temperature. Stir in Sriracha if desired. Store leftover dressing in the refrigerator, covered, for up to a week.
  • For the salad, in a large bowl, toss the romaine, cabbage, scallions, cilantro, and sunflower seeds. Open the Tilapia Pouches, flake the fillets into the salad, and toss gently. Divide the salad among 4 large plates or bowls and top each with ¼ of the mango and ¼ of the sunflower seeds. Drizzle 3 tablespoons dressing over each salad.

Notes

Nutrition Information for Thai Red Curry Dressing only (about 3 tablespoons):
Calories 94, Total Fat 5.8g, Sat Fat 3g, Carb 8.1g, Fiber 0.4g, Sugars 5.5g, Protein 2.2g