Legacy: Thai Fish Curry

with rice, snow peas, carrots, and lemongrass

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Fish, Soy, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 5 Cilantro Sprigs
  • 6 oz. Carrot
  • 1 Red Fresno Chile
  • 4 oz. Snow Peas
  • 1 Lime
  • Info
    2 Tilapia Fillets
  • 2 tsp. Chopped Ginger
  • 2 tsp. Lemongrass Puree
  • Info
    5⅖ fl. oz. Coconut Milk
  • Info
    2 tsp. Yellow Curry Paste
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Start Preparing the Ingredients

    Start Preparing the Ingredients

    Mince cilantro stems and leaves. Peel, trim, and cut carrots into ½" diagonal slices. Slice thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile.

  • Step 2 - Finish Preparing the Ingredients

    Finish Preparing the Ingredients

    Halve snow peas on an angle. Quarter lime. Rinse tilapia fillets, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.

  • Step 3 - Cook the Tilapia

    Cook the Tilapia

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Place tilapia in hot pan. Cook until browned and tilapia reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove tilapia to plate. Reserve pan; no need to wipe clean.

  • Step 4 - Start the Curry

    Start the Curry

    Return pan used to cook tilapia to medium-high heat. Add 1 tsp. olive oil and carrots to hot pan and cook, undisturbed, until lightly charred, 1-2 minutes. Add ginger, lemongrass, and minced Fresno (to taste). Cook, stirring constantly, until fragrant, 30 seconds. Stir in coconut milk, curry paste, and 1 cup water and bring to a simmer. Simmer, stirring occasionally, until carrots are tender, 3-4 minutes.

  • Step 5 - Finish the Curry

    Finish the Curry

    Remove pan from burner. Stir in snow peas and half the cilantro (reserve remaining for garnish). Using a fork or your hands, flake tilapia into bite-sized pieces. Add flaked tilapia to pan. Season with ½ tsp. salt and ¼ tsp. pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Scoop a serving of curry into a shallow bowl and garnish with remaining cilantro and Fresno rounds (to taste). Serve with lime wedges.