Heat a medium sauté pan over medium-high heat. Sauté olive oil, garlic, shallots, and turmeric until soft and translucent, for approximately 3 minutes.
Reduce heat to medium and add the red curry paste until combined.
Then add two tablespoons of the coconut milk to the pan and whisk to combine. Gradually add the rest of the milk and bring to a simmer.
Add the Worcestershire sauce, broth, cornstarch slurry (see notes), salt, black pepper, curry, cumin, and ginger. Simmer for 10 minutes.
Season the tilapia filets with a little garlic salt and pepper and place in an 8x8 glass dish.
Pour the curry sauce over the tilapia and place in the oven. Bake for about 30 minutes and the curry is bubbling around the edges.
Remove from the oven and garnish with fresh cilantro leaves.
Serve over white or brown rice.
Recipe Notes
Cornstarch Slurry: In a small bowl, mix together cornstarch and water to create a slurry. Cornstarch will help the sauce thicken.