with jasmine rice, snow peas, carrot, and lemongrass
Prep & Cook Time:30-40 min.
Cook Within:3 days
A note about serious food allergies
New to Thai flavors? Want to get a taste of one of the world's great cuisines? Introduce this delicious fish curry to your repertoire and expand your horizons to the other side of the globe. The acid hit of lime, the fragrant citronella perfection of lemongrass, soothing ginger, and aromatic yellow curry… all combine for a sublime sauce that clings to the tender vegetables in all the right ways. The meal rounds out with a flaky, delicate fish and a serving of jasmine rice.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Make the Rice
Bring a small pot with 1½ cups water, rice, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff grains with a fork. Cover and set aside. While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into ½" slices on an angle. Halve snow peas on an angle. Mince cilantro stems and leaves. Optional: reserve one cilantro sprig whole for garnish. Quarter lime. Pat tilapia fillets dry, and season both sides with ½ tsp. salt and a pinch of pepper.
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 a plate. Reserve pan; no need to wipe clean.
Start the Curry
Return pan used to cook tilapia to medium-high heat. Add 1 tsp. olive oil and carrot to hot pan and cook undisturbed until lightly charred, 1-2 minutes. Add ginger and lemongrass. Cook, stirring constantly, until fragrant, 30 seconds. Stir in coconut milk and curry paste (to taste), and bring to a simmer. Stir occasionally until carrots are tender and curry is thick enough to coat the back of a spoon, 3-4 minutes.
Finish the Curry
Remove pan from burner. Stir in snow peas and half the cilantro (reserve remaining for garnish). Season with ½ tsp. salt and ¼ tsp. pepper.
Plate the Dish
Scoop a serving of rice onto a plate. Top rice with curry and vegetables. Add tilapia fillets to plate and garnish with remaining cilantro. Garnish with whole cilantro sprig if desired. Serve with lime wedges.
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