Red Curry Tilapia with Vegetables

As February comes to a close I am feeling a bit off. Not quite myself. Even while I blog all these desserts this month, I feel like I'm not being myself. Maybe because I'm not much of a dessert person and I've been making a lot of desserts. My refrigerator is full of uneaten cheesecake and fudge. Kind of like I'm on sugar overload. Like my blood sugar is sky high and I'm feeling crappy. The uneaten sweets a reminder of the empty, wasted effort.

I can't help but notice that all these dessert blogs coincide with my difficulty with writing and connecting to what I'm writing about. It's not really who I am. I really don't eat dessert that often. I'm a geeky girl who loves vegetables, cheese and tacos. My comfort food is salad...not nearly as popular as desserts are in the blog world. It's just what I like and no one really has to like it. 

This blog is my canvas to express myself, my feelings, to share my creativity and share the things that I like whether they are popular or not. I took down a revealing and painful blog a few weeks ago and I have lost my way because of it. I gave in to the pressure at the expense of being true to myself, to my feelings.

My dear friend, Neidin, who is a loyal reader of my blog, said she could tell the difference in my writing lately. It's not as personal, she said. And she was right. I guess I was hoping it didn't show. The reason I'm feeling so off comes from denying what I feel. Covering up my feelings, editing and denying them with likeable subjects like "dessert blogs". All sweet and feel good, but not really good for you. 

But no more. I'm returning my diet to it's norm. Leveling out and getting back to taking care of my feelings and myself again. No more sweets. Bring on the veggies!

Red Curry Tilapia with Vegetables and Brown Rice
Serves 4


4 small Tilapia fillets, rubbed with marinade (see below)
2 shallots, chopped
2 cloves of garlic, minced
1-2 T olive oil
1 cup mushrooms, sliced
1 cup baby carrots
2 cups broccoli florets
1/2 cup red bell peppers, large dice
3-4 ice cubes

2 T Thai red curry paste
1 can lite coconut milk

1 cup dried brown Basmati rice
2 cups chicken or vegetable broth




Rub Marinade for fish
1 T olive oil
Juice of 1 lime
1/2 t sea salt
1/2 t cayenne pepper 
1 T coriander, ground
1/2 t cumin, ground
cilantro leaves, chopped




Rub Tilapia fillets with marinade. Let marinate in refrigerator for 30 minutes or more. While the fish is marinating, prepare rice and vegetables.  

Prepare rice according to package directions. Cover and set aside. (Note I prepared the rice with Chicken broth instead of water for additional flavor)

In a large skillet, add the oil, mushrooms, shallots and garlic and saute for about 4 minutes until shallots are translucent. Add carrots, broccoli, bell peppers and ice cubes and cover with a tight fitting lid. Steam vegetables for about 10 minutes or until broccoli is just tender. Be careful to not over cook the veggies. 

 
In a small saucepan, whisk together the curry paste and the coconut milk and heat to boiling. Reduce heat and cook 3-4 minutes until thickened.


Grill or pan fry the Tilapia. 


Add 1/2 cup of rice to a serving bowl, add vegetables and Tilapia and top with 1/2 cup of coconut curry. Enjoy!