Thai Fish Curry

Thai Fish Currywith Kaffir Lime and Jasmine Rice

This repeat favorite dish was inspired by the coconut fish curries of Thai cuisine. We love making curry because it involves slowly building layers of flavor—first, with aromatics like ginger and onion; then a dollop of spicy and complex red curry paste; then splashes of coconut milk and vegetable stock. Those same flavors infuse tender fish when it's poached in the broth, and an obligatory side of steamed rice soaks up every last drop.

  • Spicy
  • Stovetop Only
Serving size
2 servings
Prep & cook time
-
Cooking Skill
easy
Calories
690 per serving
By Chef Suzanne

By Chef Suzanne

Calories690
Protein40g
Total Carb86g
Total Fat20g
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
  • baby spinach
    baby spinach
  • tomatoes
    tomatoes
  • ginger
    ginger
  • red onion
    red onion
  • red curry paste
    red curry paste
  • 14-ounce can lite coconut milk
    14-ounce can lite coconut milk
  • vegetable stock
    vegetable stock
  • light brown sugar
    light brown sugar
  • fish sauce
    fish sauce
  • kaffir lime leaves
    kaffir lime leaves
  • tilapia
    tilapia

What You'll Need

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

Allergens

Crustacean Shellfish, Fish, Tree Nuts