Crispy Catfish with Coconut-Lime Curry & Kale
Customer Favorite

Crispy Catfish

with Coconut-Lime Curry & Kale

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this Thai-inspired dish, you’ll serve crispy catfish over a spicy, tangy, and sweet curry sauce, which gets balance from cooling coconut milk. A bed of fluffy jasmine rice is perfect for soaking up all the bright flavors of the curry.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 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. Peel and finely chop the ginger. Remove and discard the stems of the kale; roughly chop the leaves. Quarter the lime.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.

Coat the fish:
3 Coat the fish:

While the rice cooks, place the flour on a plate. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the flour (tapping off any excess). Transfer to a separate plate.

Cook the fish:
4 Cook the fish:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; immediately season with salt and pepper. Cover with aluminum foil to keep warm.

Make the curry:
5 Make the curry:

To the pan of reserved fond, add the chopped ginger and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until combined and fragrant. Shaking the can before opening, add the coconut milk (carefully, as the liquid may splatter). Add the chopped kale and sugar; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the kale is wilted and the liquid is slightly reduced in volume. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the cooked fish over the cooked rice and curry. Serve the remaining lime wedges on the side, if you’d like. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the ginger. Remove and discard the stems of the kale; roughly chop the leaves. Quarter the lime.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.

Cook the rice:
Coat the fish:
3 Coat the fish:

While the rice cooks, place the flour on a plate. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the flour (tapping off any excess). Transfer to a separate plate.

4 Cook the fish:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; immediately season with salt and pepper. Cover with aluminum foil to keep warm.

Cook the fish:
Make the curry:
5 Make the curry:

To the pan of reserved fond, add the chopped ginger and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until combined and fragrant. Shaking the can before opening, add the coconut milk (carefully, as the liquid may splatter). Add the chopped kale and sugar; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the kale is wilted and the liquid is slightly reduced in volume. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.

6 Serve your dish:

Serve the cooked fish over the cooked rice and curry. Serve the remaining lime wedges on the side, if you’d like. Enjoy!

Serve your dish:
Browse Steps
1 of 6