Tilapia & Creamy Curry Sauce with Sesame & Bok Choy Rice

Tilapia & Creamy Curry Sauce

with Sesame & Bok Choy Rice

25 MIN
+$3.95/serving 2 Servings
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Available Options

  • 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.
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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    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
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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

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    Tilapia & Creamy Curry Sauce

    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! 

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