Crispy Catfish with Yellow Curry & Bird's Eye Chile Sauce

Crispy Catfish

with Yellow Curry & Bird's Eye Chile Sauce

40 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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
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

A fixture on restaurant and household tables throughout Thailand, nam prik—a hot chile sauce with countless variations—offers a characteristic taste of the country’s spicy, sweet and savory cuisine. Our take, served alongside crispy catfish and a creamy, vibrant curry, showcases fresh bird’s eye chile and coconut palm sugar. Be sure to use only as much of the bird’s eye chile as you’d like—this variety can be very hot! (Yours may be red instead of green, but it can be prepared in exactly the same way.)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. 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). Quarter the lime. Peel and mince the ginger. 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 stem end of the chile; 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 12 to 14 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 and ginger; 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; season with salt and pepper. 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 mixture, half the sugar and half the ponzu sauce 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, remaining ponzu 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. Divide the cooked rice and finished curry between 2 dishes. Top with the cooked catfish. 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 green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the ginger. 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 stem end of the chile; 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 12 to 14 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 and ginger; 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; season with salt and pepper. 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 mixture, half the sugar and half the ponzu sauce 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, remaining ponzu 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. Divide the cooked rice and finished curry between 2 dishes. Top with the cooked catfish. Serve with the chile sauce and remaining lime wedges. Enjoy!

Make the chile sauce & plate your dish:

Browse Steps
1 of 6