Tilapia & Creamy Curry Sauce with Sesame & Bok Choy Rice

Tilapia & Creamy Curry Sauce

with Sesame & Bok Choy Rice

25 MIN
2 Servings
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From the Test Kitchen

This flavor-packed dish features tilapia coated with warming vadouvan curry powder, then topped with a unique combo of creamy ranch dressing and spicy yellow curry paste—a Thai staple made from hot chiles, lemongrass, and more.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
fresh
ingredients
Tilapia & Creamy Curry Sauce with Sesame & Bok Choy Rice
Title
  • 2 Tilapia Fillets
  • 1 Tbsp Sesame Oil
  • ½ cup Long Grain White Rice
  • 2 cloves Garlic
  • 3 Tbsps Ranch Dressing
  • 10 oz Baby Bok Choy
  • 1 Tbsp Yellow Curry Paste
  • ¼ cup Rice Flour
  • 2 tsps Vadouvan Curry Powder
  • 3 Tbsps Roasted Peanuts
time-saving
tips & techniques
Cook the rice
1 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 and fluff with a fork. Cover to keep warm.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the bok choy. Cut off and discard the root ends of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts

Cook the bok choy
3 Cook the bok choy

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bok choy and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the bok choy leaves are wilted. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan. 

Coat & cook the fish
4 Coat & cook the fish

Place the flour and curry powder on a large plate; season with salt and pepper. Stir to combine. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated fish (tapping off any excess flour). Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

*An instant-read thermometer should register 145°F.

Make the sauce & serve your dish
5 Make the sauce & serve your dish

Meanwhile, in a bowl, whisk together the ranch dressing, curry paste, and 1 teaspoon of water. To the bowl of cooked bok choy, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine. Serve the finished rice and bok choy topped with the cooked fish and sauce. Garnish with the chopped peanuts. Enjoy! 

Tips from Home Chefs

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Cook the rice
1 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 and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the bok choy. Cut off and discard the root ends of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts

Prepare the ingredients
Cook the bok choy
3 Cook the bok choy

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bok choy and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the bok choy leaves are wilted. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan. 

4 Coat & cook the fish

Place the flour and curry powder on a large plate; season with salt and pepper. Stir to combine. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated fish (tapping off any excess flour). Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

*An instant-read thermometer should register 145°F.

Coat & cook the fish
Make the sauce & serve your dish
5 Make the sauce & serve your dish

Meanwhile, in a bowl, whisk together the ranch dressing, curry paste, and 1 teaspoon of water. To the bowl of cooked bok choy, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine. Serve the finished rice and bok choy topped with the cooked fish and sauce. Garnish with the chopped peanuts. Enjoy! 

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