Tilapia Curry with Basil

3/4 cup coconut milk
1 1/2 tbsp. red curry paste
3 small cloves garlic, grated
1 1/2 tsp. ground coriander
Salt and pepper
4 small carrots, peeled and thinly sliced crosswise
1 small yellow onion, quartered and thinly sliced
1/2 cup thinly sliced fresh basil
4 Tilapia fillets (4-5 oz each)
Cooked rice for serving.

Preheat oven to 425 degrees. In a bowl, combine the coconut milk, curry paste, garlic and coriander; season.
Divide carrots, onion, basil among four pieces of foil, placing ingredients in the center. Top each portion with a fillet and a quarter of the coconut mixture. Fold over the foil over fish and crimp all edges to seal.
Place foil packets on a baking sheet and bake until the fish is opaque and flaky and the carrots are tender, about 15 minutes. Remove the packets from the oven and let rest 1 minute. Open the packets and serve with the rice.

Makes 4 servings.

Recipe from Real Simple Magazine November 2013 issue