Green Curry Catfish with Vegetables – TCI

Green Curry Catfish with Vegetables

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets, cut into chunks
  • 2 (14-ounce) cans coconut milk
  • 4 tablespoons green curry paste
  • 2 tablespoons fresh ginger, peeled and grated
  • 2 limes, zested
  • ¼ cup lime juice
  • 4 kaffir lime leaves, crushed by hand
  • 1 tablespoon fish sauce
  • 5 cloves fresh garlic, grated
  • 1 ½ cups baby potatoes, cut in half
  • 1 tablespoon kosher salt
  • 1 cup water
  • 6 ounces green beans
  • 1 medium zucchini, sliced
  • Jasmine rice, cooked according to package directions
  • Cilantro
  • Lime wedges

How to prepare:

Combine all ingredients into a large pot, except catfish, green beans, zucchini, rice and garnish.

Simmer for 15 minutes over medium-low heat. Add catfish and green beans. Cook for 3 minutes.

Add zucchini, and cook for an additional 7 to 10 minutes, or until catfish is cooked through and flakes easily.

Serve with jasmine rice; garnish with cilantro and lime wedges.

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