Malaysian Fish Curry

Malaysian Fish Currywith Yellow Rice

This dish was inspired by a recent hit 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.

  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Suzanne

By Chef Suzanne

Calories640
Protein39g
Total Carb75g
Total Fat22g
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
    jasmine rice
  • onion powder
    onion powder
  • ground turmeric
    ground turmeric
  • green beans
    green beans
  • lime
    lime
  • ginger
    ginger
  • shallot
    shallot
  • scallion
    scallion
  • red curry paste
    red curry paste
  • 14-ounce can lite coconut milk
    14-ounce can lite coconut milk
  • tilapia
    tilapia

What You'll Need

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

Allergens

Fish, Tree Nuts, Crustacean Shellfish