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Honey-Curry Tilapia & Mango Rice
with Bok Choy & Bell Pepper
30 MIN
+$1.95/serving
4 Servings
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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NutritionPER SERVING
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Calories470 Cals (est.)
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fresh
ingredients
Title
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18 oz Tail-On Shrimp (Peeled & Deveined)
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1 cup Long Grain White Rice
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1 Lime
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15 oz Baby Bok Choy
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4 tsps Honey
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1 Bell Pepper
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2 cloves Garlic
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2 Mango Cheeks
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1 Tbsp Yellow Curry Paste
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2 Tbsps Soy Sauce
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1 tsp Black & White Sesame Seeds
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1 oz Salted Butter
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs