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Malaysian Fish Curry

Malaysian Fish Curry with Yellow Rice

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On the menu Dec 31 — Jan 6

This Encore dish was inspired by a much-loved favorite on the Plated menu: Malaysian beef rendang. Instead of steak, we’re swapping in delicate tilapia, which gets simmered in the fragrant broth to soak up flavors of curry, coconut, ginger, and shallot. A side of crunchy green beans is joined by fluffy jasmine rice, infused with turmeric for earthy flavor and bright yellow color, plus lime wedges for squeezing over.

  • Stovetop Only
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 640
  • Protein 39g
  • Total Carb 75g
  • Total Fat 22g

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
  • onion powder
    • 1/2 teaspoon
    • onion powder
  • ground turmeric
    • 2 teaspoons
    • ground turmeric
  • green beans
    • 8 ounces
    • green beans
  • scallion
    • 1
    • scallion
  • lime
    • 1
    • lime
  • ginger
    • 1/2 ounce
    • ginger
  • shallot
    • 1
    • shallot
  • red curry paste
    • 1/2 tablespoon
    • red curry paste
  • 14-ounce can lite coconut milk
    • 1
    • 14-ounce can lite coconut milk
  • tilapia
    • 10 ounces
    • tilapia

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan with lid

Allergens

Crustacean Shellfish, Tree Nuts, Fish