Honey-Curry Tilapia & Mango Rice with Bok Choy & Bell Pepper

Honey-Curry Tilapia & Mango Rice

with Bok Choy & Bell Pepper

30 MIN
+$1.95/serving 4 Servings
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  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    We're adding bold, dynamic flavor to this fish dish with a glaze of yellow curry paste (a Thai cuisine staple) sweetened with a touch of honey. The spicy-sweet flavor is perfectly paired with even more tropical sweetness from bites of fresh mango stirred into fluffy rice.
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    • Nutrition
      PER SERVING
    • Calories
      470 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Honey-Curry Tilapia & Mango Rice with Bok Choy & Bell Pepper
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 1 Lime
    • 15 oz Baby Bok Choy
    • 4 tsps Honey
    • 1 Bell Pepper
    • 2 cloves Garlic
    • 2 Mango Cheeks
    • 1 Tbsp Yellow Curry Paste
    • 2 Tbsps Soy Sauce
    • 1 tsp Black & White Sesame Seeds
    • 1 oz Salted Butter
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the lime crosswise. Small dice the mangos; place in a bowl. Add the juice of 1 lime half and season with salt and pepper; stir to coat. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop 2 cloves of garlic. In a 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.

    Cook the rice
    2 Cook the rice
    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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. Stir in the seasoned mangos. Taste, then season with salt and pepper if desired. Cover to keep warm.
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and combined. Turn off the heat; stir in the juice of the remaining lime half. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    Cook the shrimp & serve your dish
    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle 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) and butter. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the glazed shrimp (including any glaze from the pan) with the finished rice and cooked vegetables. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the lime crosswise. Small dice the mangos; place in a bowl. Add the juice of 1 lime half and season with salt and pepper; stir to coat. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop 2 cloves of garlic. In a 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.

    2 Cook the rice
    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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. Stir in the seasoned mangos. Taste, then season with salt and pepper if desired. Cover to keep warm.
    Cook the rice
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and combined. Turn off the heat; stir in the juice of the remaining lime half. Transfer to a bowl; 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. In the same pan, heat a drizzle 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) and butter. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the glazed shrimp (including any glaze from the pan) with the finished rice and cooked vegetables. Garnish with the sesame seeds. Enjoy!

    Cook the shrimp & serve your dish
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