Curry-Glazed Tilapia & Rice

with Ginger Green Beans & Peppers

35 MIN

+$1.45/serving 4 Servings

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with Shrimp

From the Test Kitchen

The star of this dish is the umami-rich glaze (made from yellow curry paste, soy sauce, and honey) we’re using to baste flaky tilapia fillets, an easy technique for even cooking that imbues the fish with all the glaze’s bright flavors. Tender peppers and verdant green beans—tossed with both sesame oil and seeds—finish the dish on a refreshing, crisp note.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 cup Long Grain White Rice
1 Tbsp Yellow Curry Paste
¾ lb Green Beans
2 Bell Peppers
2 Tbsps Honey
2 Tbsps Soy Sauce
1 Tbsp Sesame Oil
1 tsp Black & White Sesame Seeds
1 Piece Ginger
3 Tbsps Roasted Peanuts
⅓ cup Crispy Onions
¼ cup Rice Flour

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch strips. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts; place in a bowl. Add the crispy onions and stir to combine. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped ginger, pepper strips, and green beans; season with salt and pepper. Cook, stirring frequently, 5 to 7 minutes, or until softened. Transfer to a bowl and stir in the sesame seeds. Cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper (you'll omit the flour for shrimp). In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish the shrimp with the peanut-onion mixture. Enjoy!