Red Thai Curry with Tilapia and Cauliflower
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Ingredients & Equipment
What we send
- 1/4 ounceginger
- 6 ouncescauliflower
- 6 ouncesChinese broccoli
- 6 ouncesasparagus
- 10 ouncestilapia
- 1/2 tablespoonred curry paste
- 1 canlite coconut milk
- 8 ouncesvegetable stock
- 1 tablespoonlight brown sugar
- 1 tablespoonfish sauce
What You’ll Need
- 8" medium pot
Prepare IngredientsTrim 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.
Sauté VegetablesHeat 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.
Make Curry BaseAdd 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.
Simmer CurryAdd 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.
Cook TilapiaSeason 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.
Plate CurryLadle vegetables, curry, and tilapia into bowls. Take in the fragrance, then dig in.