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Crispy Catfish & Spicy Vegetable Curry

with Charred Lime

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe livens up hearty vegetables with red curry paste—a concentrated combination of hot chiles and aromatics like lemongrass and galangal, a ginger relative. We're enhancing those flavors with some unique citrus elements. A fresh makrut lime leaf infuses the curry with lightly floral notes (you’ll remove the leaf after cooking), while charred lime, or lime cooked in a pan to caramelize its cut surface, adds a hit of complex acidity when squeezed over the vegetables and crispy catfish.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lime crosswise. Roughly chop the cilantro leaves and stems.

Start the curry:
2 Start the curry:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and cook, stirring occasionally, 12 to 14 minutes, or until lightly browned and softened. Season with salt and pepper. Add the carrots, garlic, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until fragrant and thoroughly combined.

Finish the curry:
3 Finish the curry:

To the pan, add the coconut milk (shaking the can just before opening), sugar, lime leaf, bok choy, and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 11 to 13 minutes, or until the bok choy leaves have wilted and the liquid is slightly thickened. Turn off the heat. Carefully remove and discard the lime leaf. Stir in the lime zest and season with salt and pepper to taste.

Char the lime:
4 Char the lime:

While the curry cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the lime halves, cut side down, and cook 2 to 3 minutes, or until charred. Transfer to a work surface and let cool. Wipe out the pan.

Coat & cook the catfish:
5 Coat & cook the catfish:

While the curry continues to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Plate your dish:
6 Plate your dish:

Divide the finished curry between 2 bowls. Top with the cooked catfish fillets. Garnish with the charred lime halves and cilantro. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lime crosswise. Roughly chop the cilantro leaves and stems.

2 Start the curry:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and cook, stirring occasionally, 12 to 14 minutes, or until lightly browned and softened. Season with salt and pepper. Add the carrots, garlic, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until fragrant and thoroughly combined.

Start the curry:
Finish the curry:
3 Finish the curry:

To the pan, add the coconut milk (shaking the can just before opening), sugar, lime leaf, bok choy, and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 11 to 13 minutes, or until the bok choy leaves have wilted and the liquid is slightly thickened. Turn off the heat. Carefully remove and discard the lime leaf. Stir in the lime zest and season with salt and pepper to taste.

4 Char the lime:

While the curry cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the lime halves, cut side down, and cook 2 to 3 minutes, or until charred. Transfer to a work surface and let cool. Wipe out the pan.

Char the lime:
Coat & cook the catfish:
5 Coat & cook the catfish:

While the curry continues to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

6 Plate your dish:

Divide the finished curry between 2 bowls. Top with the cooked catfish fillets. Garnish with the charred lime halves and cilantro. Enjoy!

Plate your dish: