Crispy Catfish with Coconut-Lime Curry & Kale
Customer Favorite

Crispy Catfish

with Coconut-Lime Curry & Kale

35 MIN
2 Servings
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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.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Crispy Catfish with Coconut-Lime Curry & Kale
Title
time-saving
tips & techniques
Coconut Palm Sugar
Yellow Curry Paste
How To: Peel & Mince Ginger
Coconut Milk
Kale
Catfish
Lime
How To: Hold a Chef's Knife
Jasmine Rice
Rice Flour
Ginger
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Crispy Catfish

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:
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