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Cod Coconut Curry

with Baby Bok Choy & Yukon Gold Potatoes

Cod Coconut Curry with Baby Bok Choy & Yukon Gold Potatoes

Kaffir lime is an important aromatic component of many Southeast Asian dishes. The bumpy rind of the fruit is used to make Thai and Lao curry pastes. The more common dark green leaves are often steeped in a liquid like coconut milk to impart a fragrant, herbal citrus flavor. Typically the leaves are left whole, but in certain dishes, they can be sliced very thinly and eaten.

Cod Coconut Curry with Baby Bok Choy & Yukon Gold Potatoes ingredients
  • 5 Baby Yukon Gold Potatoes
  • 1 Pound Baby Bok Choy
  • 1 Bunch Cilantro
  • 2 Cloves Garlic
  • 1 1-Inch Piece Ginger
  • 2 Bird's Eye Chilies
  • 1 Kaffir Lime Leaf
  • 1 Teaspoon Curry Powder
  • 1 14-Ounce Can Light Coconut Milk
  • 2 Cod Fillets
Prepare your ingredients:
1 Prepare your ingredients:
Heat a small pot of salted water to boiling on high. Wash and dry the potatoes, bok choy, and cilantro. Cut the potatoes into bite-sized pieces. Cut the bok choy in half lengthwise. Roughly chop the cilantro. Peel and mince the garlic and ginger. If you want your curry spicy, cut the birdseye chilis in half. (Wash your hands afterward.)
Cook the potatoes:
2 Cook the potatoes:
When the water comes to a boil, add the potatoes. Boil 6 to 8 minutes, or until tender when pierced with a fork. Drain and set aside.
Start the curry:
3 Start the curry:
While the potatoes boil, in a large pan, heat some olive oil on medium until hot. Add the garlic, ginger, birdseye chilis, and kaffir lime leaf. Cook 1 minute, stirring. Stir in the curry powder and cook about 30 seconds.
Cook the fish in the curry:
4 Cook the fish in the curry:
Stir in the coconut milk, using a whisk or spoon to scrape up any curry powder on the bottom of the pan. Allow the coconut milk to come to a simmer, then add the fish. Cook 3 to 5 minutes per side, or until cooked through. Gently transfer the cooked fish to a plate.
Finish the curry:
5 Finish the curry:
Add the drained potatoes and bok choy, and cook about 3 minutes or until the bok choys wilt, stirring to coat everything in the curry.
Plate your dish:
6 Plate your dish:
Place a piece of fish on each of 2 dishes. Serve each with half the bok choy and potato curry. Use the kaffir lime leaf and birdseye chilis for garnish, if you like. Top each dish with the cilantro. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Heat a small pot of salted water to boiling on high. Wash and dry the potatoes, bok choy, and cilantro. Cut the potatoes into bite-sized pieces. Cut the bok choy in half lengthwise. Roughly chop the cilantro. Peel and mince the garlic and ginger. If you want your curry spicy, cut the birdseye chilis in half. (Wash your hands afterward.)
2 Cook the potatoes:
When the water comes to a boil, add the potatoes. Boil 6 to 8 minutes, or until tender when pierced with a fork. Drain and set aside.
Cook the potatoes:
Start the curry:
3 Start the curry:
While the potatoes boil, in a large pan, heat some olive oil on medium until hot. Add the garlic, ginger, birdseye chilis, and kaffir lime leaf. Cook 1 minute, stirring. Stir in the curry powder and cook about 30 seconds.
4 Cook the fish in the curry:
Stir in the coconut milk, using a whisk or spoon to scrape up any curry powder on the bottom of the pan. Allow the coconut milk to come to a simmer, then add the fish. Cook 3 to 5 minutes per side, or until cooked through. Gently transfer the cooked fish to a plate.
Cook the fish in the curry:
Finish the curry:
5 Finish the curry:
Add the drained potatoes and bok choy, and cook about 3 minutes or until the bok choys wilt, stirring to coat everything in the curry.
6 Plate your dish:
Place a piece of fish on each of 2 dishes. Serve each with half the bok choy and potato curry. Use the kaffir lime leaf and birdseye chilis for garnish, if you like. Top each dish with the cilantro. Enjoy!
Plate your dish: