Tilapia & Creamy Curry Sauce with Sesame & Bok Choy Rice

Tilapia & Creamy Curry Sauce

with Sesame & Bok Choy Rice

25 MIN
$15.94/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Sea Scallops
    with 10 oz Sustainably Sourced Wild Caught Sea Scallops
  • with Sea Scallops

    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.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Tilapia & Creamy Curry Sauce with Sesame & Bok Choy Rice
    Title
    • 10 oz Sea Scallops
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 10 oz Baby Bok Choy
    • 3 Tbsps Ranch Dressing
    • 1 Tbsp Yellow Curry Paste
    • 1 Tbsp Sesame Oil
    • ¼ cup Rice Flour
    • 2 tsps Vadouvan Curry Powder
    • 3 Tbsps Roasted Peanuts
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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, 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. 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, then 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.

    Cook the scallops
    4 Cook the scallops

    Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the curry powder to coat (you'll omit the flour for scallops). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

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

    Meanwhile, in a bowl, combine the ranch dressing, 1 teaspoon of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. 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 bok choy rice topped with the cooked scallops and sauce. Garnish with the chopped peanuts. Enjoy!

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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, 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. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the bok choy; cut off and discard the root ends, then 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 Cook the scallops

    Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the curry powder to coat (you'll omit the flour for scallops). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

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

    Meanwhile, in a bowl, combine the ranch dressing, 1 teaspoon of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. 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 bok choy rice topped with the cooked scallops and sauce. Garnish with the chopped peanuts. Enjoy!

    Browse Steps
    1 of 5