Coconut Curry Fish

So when I started to dibble and dabble in different recipes, I always used my best friend...Google.com. So sometime last year, when I was out of work, I spent some time in the kitchen trying to whip up new things just to keep my mind busy. So if I had a particular style of food in mind, I would google it and see what comes up. This particular dish is Thai inspired and I found the recipe from www.food.com but after trying it the first time, I altered it to my liking the second time around. I added garlic powder, flour (to thicken the sauce) and instead of 1/2 cup of coconut milk, I added a full cup, paprika and pepper.. Make sure u keep tasting it until its to your liking.. Oh! And I used curry powder instead of curry paste for a lesser kick. Below is the original recipe

Ingredients:2 teaspoons vegetable oil4 shallots, finely chopped (about 3/4 cup)2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder2 cups low-sodium chicken broth1/2 cup light coconut milk1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning4 (6-ounce) pieces tilapia fillet, skin removed1/2 cup coarsely chopped fresh cilantro leaves2 scallions, green part only, thinly sliced2 tablespoons fresh lime juiceFreshly ground black pepper2 cups cooked brown rice, for serving

Directions:In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.Season the tilapia with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Bon Appetit!