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In this Thai-inspired dish, you’ll serve crispy catfish over a spicy, tangy, and sweet curry sauce, which gets balance from cooling coconut milk. A bed of fluffy jasmine rice is perfect for soaking up all the bright flavors of the curry.

Ethan Mick

with Coconut-Lime Curry & Kale

Crispy Catfish

Catfish Fillets

Jasmine Rice

Light Coconut Milk

Kale

Lime

Rice Flour

Yellow Curry Paste

1-Inch Piece Ginger

Coconut Palm Sugar

Ingredients

Wash and dry the fresh produce. Peel and finely chop the **ginger**. Remove and discard the stems of the **kale**; roughly chop the leaves. Quarter the **lime**.

Prepare the ingredients:

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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.

Cook the rice:

While the rice cooks, place the **flour** on a plate. Pat the **fish** dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the flour (tapping off any excess). Transfer to a separate plate.

Coat the fish:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **coated fish** and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; immediately season with salt and pepper. Cover with aluminum foil to keep warm.

Cook the fish:

To the pan of reserved fond, add the **chopped ginger** and **as much of the curry paste as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until combined and fragrant. Shaking the can before opening, add the **coconut milk** (carefully, as the liquid may splatter). Add the **chopped kale** and **sugar**; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the kale is wilted and the liquid is slightly reduced in volume. Turn off the heat and stir in **the juice of 2 lime wedges**. Season with salt and pepper to taste.

Make the curry:

Serve the **cooked fish** over the **cooked rice** and **curry**. Serve the **remaining lime wedges** on the side, if you’d like. Enjoy!