Pan-Seared Curry Crusted Catfish with Coconut Rice and Sweet Chili Green Beans

FOLLOW ALONG WITH ME
Print Recipe
Pan-Seared Curry Crusted Catfish with Coconut Rice and Sweet Chili Green Beans
Course Main Dish
Cuisine Thai
Servings
servings
Ingredients
Coconut Rice
  • 1 cup jasamine rice
  • 1 cup light coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • cilantro optional
Curry Crusted Catfish
  • 4 4 ounce catfish fillets (may substitute for white fish, swai, barramundi, etc)
  • 1-2 tablespoons olive oil
  • 1 cup chickpea/garbanzo bean flour (may substitute flour of choice)
  • 1 tablespoon yellow curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Sweet Chili Green Beans
  • 1/2 tablespoon coconut oil
  • 1 tablespoon garlic, minced
  • 1/4 cup sweet chili sauce
  • 1 pound green beans ends trimmed
  • salt and pepper
Course Main Dish
Cuisine Thai
Servings
servings
Ingredients
Coconut Rice
  • 1 cup jasamine rice
  • 1 cup light coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • cilantro optional
Curry Crusted Catfish
  • 4 4 ounce catfish fillets (may substitute for white fish, swai, barramundi, etc)
  • 1-2 tablespoons olive oil
  • 1 cup chickpea/garbanzo bean flour (may substitute flour of choice)
  • 1 tablespoon yellow curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Sweet Chili Green Beans
  • 1/2 tablespoon coconut oil
  • 1 tablespoon garlic, minced
  • 1/4 cup sweet chili sauce
  • 1 pound green beans ends trimmed
  • salt and pepper
Instructions
  1. Cook rice per package instructions. Substituting 1 cup of the recommended water with coconut milk and add in salt and sugar.
  2. While rice cooks, heat a large skillet over medium heat, adding in olive oil. Combine flour, curry powder, chili powder, garlic powder, salt and pepper in a small dish. Toss to combine. Rinse fish and pat dry. Dip fish into flour mixture and evenly coat both sides.
  3. Transfer breaded fish into hot pan, cooking for 3-5 minutes per side. Breading should be golden and fish should begin to flake apart.
  4. While cooking fish, heat another skillet over medium heat. Add in coconut oil and garlic, stirring for 1-2 minutes. Add in sweet chili sauce and green beans, stirring occasionally. Season with salt and pepper to taste. Let cook for 4-5 minutes until crisp-tender.
  5. Divide sweet chili green beans and rice among four plates. Garnish rice with cilantro if desired. Place fish over the bed of rice. Serve immediately.
Share this Recipe
 

About Stephanie Wagner, RDN, LDN

Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.

Leave a Reply