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Chili Garlic Tilapia



Serves: 2

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Prep Time

10 min

Cooking Time

10 min

Total Time

20 min


2 cups chicken broth no sodium preferred

14 oz coconut milk 1 can

1-2 tbsp thai red curry paste

1/2 inch ginger thinly sliced

2 cloves garlic crushed

1 large chicken breast or 2 small ones

1 tbsp fish sauce or to taste

1 tbsp sugar or to taste, brown sugar preferred

2 portions egg noodles or ramen noodles


Growing up my mom always bought fried tilapia from 99 ranch market. Tilapia is like lobster but like not. It was always the cheapest thing you could buy to feed a family when you’re in a bind. So naturally my single working mother always found this to be one of her go-to-dishes, served with a side of rice of course. Remembering this, made me miss the good old simple times we had. So I did my best to recreate this dish. This is a simple fried tilapia an ode to my always frugal mothaaa.

1. In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.

2. While the Instant Pot is doing it’s thing, slice the shallots, cut the lime, and wash the cilantro. If you’re using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.

3. When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.

4. Stir the fish sauce and brown sugar into the soup. Taste the soup and adjust the seasoning with fish sauce, sugar, and curry paste if needed, then divide evenly between the two bowls. Finish with lime and cilantro and enjoy!




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