Legacy: Thai Fish Curry

with rice, snow peas, carrots, and lemongrass

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
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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
    12 oz. Tilapia Fillets
  • 2 tsp. Chopped Ginger
  • 2 tsp. Lemongrass Puree
  • Info
    5⅖ fl. oz. Coconut Milk
  • Info
    2 tsp. Yellow Curry Paste

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    381
  • Carbohydrates
    19g
  • Fat
    20g
  • Protein
    36g
  • Sodium
    519mg

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

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