Crispy Catfish & Spicy Vegetable Curry with Charred Lime

Crispy Catfish & Spicy Vegetable Curry

with Charred Lime

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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

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:
Browse Steps
1 of 6