Green Curry Catfish with Vegetables

Yield: 4 servings

Ingredients

• 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
• 1/4 cup lime juice
• 4 kaffir lime leaves, crushed by hand
• 1 tablespoon fish sauce
• 5 cloves fresh garlic, grated
• 1 1/2 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

Instructions

1. Combine all ingredients in a large pot, except catfish, green beans, zucchini, rice and garnish. Simmer for 15 minutes over medium-low heat.
2. Add catfish and green beans. Cook for 3 minutes.
3. Add zucchini and cook for an additional 7 to 10 minutes, or until catfish is cooked through and flakes easily.
4. Serve with jasmine rice, garnished with cilantro and lime wedges.

Attribution

Recipe and photo used with permission from: The Catfish Institute