Malaysian Fish Curry with Yellow Rice
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Ingredients & Equipment
What we send
- 3/4 cupjasmine rice
- 8 ouncesgreen beans
- 1/2 ounceginger
- 1/2 tablespoonred curry paste
- 114-ounce can lite coconut milk
- 10 ouncestilapia
- 2 teaspoonsground turmeric
- 1/2 teaspoononion powder
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan with lid
- Crustacean Shellfish
- Tree Nuts
Cook yellow rice
Heat ½ tablespoon canola oil in a small pot over medium heat. When oil is shimmering, add rice and spice mix and stir to coat, 1-2 minutes. Add 1¼ cups water and ¼ teaspoon salt. Increase heat to high and bring to a boil. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm.
While rice cooks, rinse green beans and trim and discard ends (try lining up all the ends to cut them together). Rinse scallion, trim and discard root, and thinly slice. Halve lime and set aside 1 half for seasoning curry in Step 5; cut remainder into 4 wedges for serving. Trim and discard skin of ginger. Peel shallot and thinly slice into rings.
Heat ½ tablespoon canola oil in a medium pan over medium heat. When oil is shimmering, add shallot and sauté, stirring, until softened, 2-3 minutes. Add curry paste (it's a little spicy—you could use less, but it's what really flavors this dish!). Cook, stirring, to combine, about 1 minute more.
Add whole ginger knob to pan with aromatics, and whisk in coconut milk. Bring to a boil over high heat, then reduce heat to medium. Pat tilapia dry with paper towel and season all over with ½ teaspoon salt and pepper. Add tilapia to pan, nestling into sauce. Cover pan and simmer until fish is cooked through and opaque, about 8 minutes. Using a slotted spoon, transfer tilapia to a plate and set aside.
Cook green beans
Increase heat under pan with curry to high and bring to a boil. Cook until liquid is reduced by half, about 4 minutes. Reduce heat to medium high and stir in green beans to warm through, about 3 minutes more. Remove pan from heat and remove and discard ginger. Add juice of ½ lime and season with ¼ teaspoon salt and pepper as desired.
Plate fish curry
Divide yellow rice between roomy serving bowls, then top with tilapia. (It's okay if your fish breaks—you can even flake it into large pieces, if desired). Pour over curry and green beans. Garnish with scallion and serve with lime wedges for squeezing over. Dig in!