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Thai Fish Curry

Thai Fish Curry with Kaffir Lime and Jasmine Rice

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On the menu Mar 19 — Mar 25

This repeat favorite dish was inspired by the coconut fish curries of Thai cuisine. We love making curry because it involves slowly building layers of flavor—first, with aromatics like ginger and onion; then a dollop of spicy and complex red curry paste; then splashes of coconut milk and vegetable stock. Those same flavors infuse tender fish when it’s poached in the broth, and an obligatory side of steamed rice soaks up every last drop.
  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 690
  • Protein 40g
  • Total Carb 86g
  • Total Fat 20g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • baby spinach
    • 2 ounces
    • baby spinach
  • tomatoes
    • 2
    • tomatoes
  • ginger
    • 1/4 ounce
    • ginger
  • red onion
    • 1
    • red onion
  • red curry paste
    • 2 teaspoons
    • red curry paste
  • 14-ounce can lite coconut milk
    • 1
    • 14-ounce can lite coconut milk
  • vegetable stock
    • 8 ounces
    • vegetable stock
  • light brown sugar
    • 1 tablespoon
    • light brown sugar
  • fish sauce
    • 1 tablespoon
    • fish sauce
  • kaffir lime leaves
    • 2
    • kaffir lime leaves
  • tilapia
    • 10 ounces
    • tilapia

What You’ll Need

  • canola oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 8" medium pot

Allergens

Crustacean Shellfish, Fish, Tree Nuts