We really enjoyed this recipe and will make it again with additions/changes based upon the contents of my pantry. I made and refrigerated the sauce yesterday afternoon, because we had last minute dinner quests and I didn't have enough Tilapia. For the sauce, I omitted the salt-intentionally; the red pepper flakes-unintentionally; and doubled the almonds because we love almonds. Everything blended wonderfully in a regular blender. Instead of stove top, I baked at 400F for ~20 minutes in an aluminum foil-covered pan with some Safflower oil. Really yummy. In the future I'll use fresh coconut milk (all I had was the canned stuff) and some of the meat, fresh ginger, and will be sure not to omit the red pepper flakes.
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We really enjoyed this recipe and will make it again with additions/changes based upon the...