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Crispy Catfish

with Yellow Curry & Bird's Eye Chile Sauce

Crispy Catfish with Yellow Curry & Bird's Eye Chile Sauce
Cook Time
20-30mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 720 calories

A fixture on restaurant and household tables throughout Thailand, nam prik—a hot chile sauce with countless variations—offers all the spicy, sweet and savory flavors of the country’s cuisine. Our take, served alongside crispy catfish and a creamy, vibrant curry, is made with fresh bird’s eye chile, coconut palm sugar and Golden Mountain sauce (a soy-based seasoning often considered to be one of Thailand’s “secret” sauces). Be sure to use only as much of the bird’s eye chile as you’d like—this variety can be very hot!

Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Using a peeler, remove the lime rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the ginger. Cut off and discard the scallion root; thinly slice, separating the white bottom and green top. Remove and discard the kale stems; roughly chop the leaves. In a bowl, combine the coconut milk powder and ½ cup of water; whisk until smooth. Cut off and discard the chile stem; thinly slice crosswise, then thoroughly wash your hands.

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, cover and reduce the heat to low. Cook 18 to 20 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the lime zest and season with salt and pepper to taste.

Coat & cook the catfish:

3 Coat & cook the catfish:


While the rice cooks, place the flour on a plate. Pat the catfish dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned catfish, coated sides down; cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Start the curry:

4 Start the curry:


While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the curry paste, ginger and white bottom of the scallion; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the kale and ¼ cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off.

Finish the curry:

5 Finish the curry:


Add the coconut milk powder-water mixture, half the sugar, half the Golden Mountain sauce and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and heated through. Turn off the heat and stir in the juice of 1 lime wedge. Season with salt and pepper to taste.

Make the chile sauce & plate your dish:

6 Make the chile sauce & plate your dish:


In a bowl, combine the remaining sugar and Golden Mountain sauce, the juice of 1 lime wedge and as much of the chile as you’d like, depending on how spicy you’d like the sauce to be. Stir until the sugar dissolves; season with salt to taste. Divide the cooked rice and finished curry between 2 dishes. Top with the cooked catfish. Garnish with the green top of the scallion. Serve with the chile sauce and remaining lime wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:


Wash and dry the fresh produce. Using a peeler, remove the lime rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the ginger. Cut off and discard the scallion root; thinly slice, separating the white bottom and green top. Remove and discard the kale stems; roughly chop the leaves. In a bowl, combine the coconut milk powder and ½ cup of water; whisk until smooth. Cut off and discard the chile stem; thinly slice crosswise, then thoroughly wash your hands.

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, cover and reduce the heat to low. Cook 18 to 20 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the lime zest and season with salt and pepper to taste.

Cook the rice:

Coat & cook the catfish:

3 Coat & cook the catfish:


While the rice cooks, place the flour on a plate. Pat the catfish dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned catfish, coated sides down; cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through. Transfer to a plate and set aside in a warm place. Wipe out the pan.

4 Start the curry:


While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the curry paste, ginger and white bottom of the scallion; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the kale and ¼ cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off.

Start the curry:

Finish the curry:

5 Finish the curry:


Add the coconut milk powder-water mixture, half the sugar, half the Golden Mountain sauce and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and heated through. Turn off the heat and stir in the juice of 1 lime wedge. Season with salt and pepper to taste.

6 Make the chile sauce & plate your dish:


In a bowl, combine the remaining sugar and Golden Mountain sauce, the juice of 1 lime wedge and as much of the chile as you’d like, depending on how spicy you’d like the sauce to be. Stir until the sugar dissolves; season with salt to taste. Divide the cooked rice and finished curry between 2 dishes. Top with the cooked catfish. Garnish with the green top of the scallion. Serve with the chile sauce and remaining lime wedges. Enjoy!

Make the chile sauce & plate your dish: