Yellow Curry & Lemongrass Tilapia with Jasmine Rice

Yellow Curry & Lemongrass Tilapia

with Jasmine Rice

30 MIN
8 SmartPoints®
2 Servings
Wellness at Blue Apron
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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.
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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.

From the Test Kitchen

In this sophisticated dish, delicate tilapia fillets and crisp snow peas are cooked in our light, savory-sweet broth that highlights soy sauce, honey, fragrant lemongrass, spicy curry paste, and more. It pairs perfectly with a bed of fluffy jasmine rice, which will soak up all of the vibrant flavors of the broth.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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tips & techniques
Prepare the ingredients & start the broth:
1 Prepare the ingredients & start the broth:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the ends of the lemongrass; halve lengthwise, then peel away the fibrous outer layers to reach the pliable white core. Finely chop the core to get 2 tablespoons (you may have extra). Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. In a bowl, whisk together the soy sauce, vinegar, honey (kneading the packet before opening), and 1 cup of water

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a 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. 

Cook the vegetables & finish the broth:
3 Cook the vegetables & finish the broth:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic and lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the broth (carefully, as the liquid may splatter) and heat to boiling on high. 

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Once the broth is boiling, place the seasoned fish and snow peas on top of the cooked vegetables and broth. Loosely cover the pan with foil and reduce the heat to medium-high. Cook 7 to 9 minutes, or until the fish is opaque and cooked through. Turn off the heat. Serve the cooked fish, vegetables, and broth with the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

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Prepare the ingredients & start the broth:
1 Prepare the ingredients & start the broth:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the ends of the lemongrass; halve lengthwise, then peel away the fibrous outer layers to reach the pliable white core. Finely chop the core to get 2 tablespoons (you may have extra). Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. In a bowl, whisk together the soy sauce, vinegar, honey (kneading the packet before opening), and 1 cup of water

2 Cook the rice:

In a small pot, combine the rice, a 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. 

Cook the rice:
Cook the vegetables & finish the broth:
3 Cook the vegetables & finish the broth:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic and lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the broth (carefully, as the liquid may splatter) and heat to boiling on high. 

4 Cook the fish & serve your dish:

While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Once the broth is boiling, place the seasoned fish and snow peas on top of the cooked vegetables and broth. Loosely cover the pan with foil and reduce the heat to medium-high. Cook 7 to 9 minutes, or until the fish is opaque and cooked through. Turn off the heat. Serve the cooked fish, vegetables, and broth with the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy! 

Cook the fish & serve your dish:
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