Past Recipes
Red Thai Curry

Red Thai Curry with Tilapia and Cauliflower

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Recipe Details

Story

Curry favor with the dinner gods when you whip up this heavenly dish inspired by the aromas of Thai cuisine. Sautéed asparagus, cauliflower, leafy Chinese broccoli, and tilapia are simmered in a fragrant red coconut milk curry that’s complex and delicious. Chef be warned: Your kitchen may draw crowds.

Tags

  • < 600 Calories
  • Spicy
  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Nutritional info

Ingredients & Equipment

What we send

  • ginger
    1/4 ounce
    ginger
  • cauliflower
    6 ounces
    cauliflower
  • Chinese broccoli
    6 ounces
    Chinese broccoli
  • asparagus
    6 ounces
    asparagus
  • tilapia
    10 ounces
    tilapia
  • red curry paste
    1/2 tablespoon
    red curry paste
  • lite coconut milk
    1 can
    lite coconut milk
  • vegetable stock
    8 ounces
    vegetable stock
  • light brown sugar
    1 tablespoon
    light brown sugar
  • fish sauce
    1 tablespoon
    fish sauce

What You’ll Need

  • 8" medium pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Trim and discard skin of ginger and mince. Rinse remaining produce. Break cauliflower into ½-inch florets. Cut Chinese broccoli into 1-inch pieces. Trim and discard woody ends of asparagus and cut into 2-inch pieces. Rinse tilapia and pat dry with paper towel.
  2. Sauté Vegetables

    Sauté Vegetables

    Heat 1 tablespoon canola oil in a medium pot over medium heat. When oil is shimmering, add cauliflower, Chinese broccoli, and asparagus and sauté, stirring, until beginning to soften, about 5 minutes.
  3. Make Curry Base

    Make Curry Base

    Add ginger to pot with vegetables and sauté, stirring, until fragrant, 1-2 minutes. Stir in as much curry paste as desired and cook until toasted, about 1 minute.
  4. Simmer Curry

    Simmer Curry

    Add coconut milk, vegetable stock, brown sugar, and fish sauce to pot with curry base and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until curry is thickened and flavors are melded, about 5 minutes. Season with ¼ teaspoon kosher salt and pepper as desired.
  5. Cook Tilapia

    Cook Tilapia

    Season tilapia all over with ¼ teaspoon kosher salt and pepper as desired. Add to pot with curry, nestling in. Increase heat to medium high and cook until tilapia is opaque, about 5 minutes. Remove pot from heat. Using a spoon, break tilapia into smaller pieces. Taste and add more salt and pepper as needed.
  6. Plate Curry

    Plate Curry

    Ladle vegetables, curry, and tilapia into bowls. Take in the fragrance, then dig in.

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