Creamy Coconut Fish Curry with Yukon Potatoes, Sweet Peas, and Cilantro

🥘 Ingredients

• catfish
  24 oz
• cilantro
  ½ oz
• coconut milk
  28 oz
• coriander
  2 tsp
• curry powder
  2 tbsp
• jalapeño
  2 unit
• jasmine rice
  1 c
• olive oil
  4 tsp
• peas
  8 oz
• red onion
  2 unit
• russet potato
  24 oz

🍳 Cookware

• small pot
• large pan

1. 1

   In a small pot , bring 1 cup water to a boil with a large pinch of salt. Once boiling, add jasmine rice , cover, and reduce to a low simmer for 15-20 minutes, until tender. ⏱️ 20 minutes Keep covered off the heat until the rest of the meal is ready.

   jasmine rice: 1 c
2. 

   2

   Prep the ingredients: halve, peel, and thinly slice red onion . Dice russet potato into ½-inch cubes. Finely chop cilantro , reserving a few leaves for garnish. Mince jalapeño , removing the ribs and seeds if you prefer less heat. TIP: Be sure to wash your hands and surfaces after handling the jalapeno; the heat is transferable and can burn more than just your throat!

   red onion: 2 unit, russet potato: 24 oz, cilantro: ½ oz, jalapeño: 2 unit
3. 

   3

   Heat 2 teaspoons of olive oil in a large pan over medium-high heat. Add the onion, coriander , jalapeno, and curry powder (to taste, start with 1 teaspoon and add incrementally). Cook, tossing, for 3-4 minutes, until softened. ⏱️ 4 minutes Season with salt and pepper.

   olive oil: 4 tsp, coriander: 2 tsp, curry powder: 2 tbsp
4. 

   4

   Add the potatoes to the pan along with coconut milk and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes, until the potatoes are fork tender. ⏱️ 15 minutes

   coconut milk: 28 oz
5. 

   5

   Cut catfish into 1-2 inch pieces. When the potatoes are tender, add peas , chopped cilantro, and catfish to the broth. Cook for 2-3 minutes, until the fish is just opaque. ⏱️ 3 minutes Taste and season with salt and pepper.

   catfish: 24 oz, peas: 8 oz
6. 6

   Fluff the rice with a fork. Ladle the fish curry into bowls, then top with a scoop of rice and the reserved cilantro. Enjoy!