Week Five- Exploring cuisine of Southeast Asia


This week I made broiled tilapia with a coconut curry sauce and served it with brown rice. Not only was this my first time making Thai food, it was also my first time cooking fish; I’d say the dish was a complete success.

Seafood is a huge component of Thai cuisine, many people who live on the coast of Thailand make their livelihood through the seafood market. Flavor is also a large constituent in Thai cuisine; many recipes call for various spices, creating an aromatic component  to each dish. Thai cuisine also varies according to region, and each region tends to share correlations with surrounding areas. Some Thai dishes are also based from Indian and Laotian adaptations.


1 teaspoon dark sesame oil
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk
2 tablespoons cilantro
4  tilapia fillets
3 cups hot cooked white rice
1 lime

I used the directions from Food.com’s website:



Some other Thai dishes you may want to try:

  • Thai Spring Rolls


  • Pad Thai


  • Thai Pork with Peanut Sauce


  • Chicken Satay


  • Thai Tofu


  • Thai Cashew Chicken


  • Tom Yum Koong Soup


  • Red Curry Thai Shrimp


  • Thai Fish Cakes


  • Pad Se Eew


  • Gkai Kamin


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