2025 W35 R12 Cobia with Thai-Style Coconut Curry

Name: 2025 W35 R12 Cobia with Thai-Style Coconut Curry plus Bell Pepper, Onion & Cilantro-Lime Rice
Total time: 30 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: ¾ cup White Rice; 1 unit Bell Pepper; 1 unit Onion; 1 unit Lime; ¼ ounce Cilantro; 10 ounce Cobia; 1 tablespoon Curry Powder; 1 unit Coconut Milk; 2 unit Veggie Stock Concentrate; 1 ounce Sweet Thai Chili Sauce; Cooking Oil; Butter; Salt; Pepper

plus Bell Pepper, Onion & Cilantro-Lime Rice

Recipe Development TeamPublished on July 15, 2025

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Our mild, buttery cobia fillets star in this Thai-inspired curry. While the fish is roasting to flaky perfection, bell pepper is simmered in a creamy coconut curry with spicy-sweet Thai chili sauce and lime juice. Spoon the curry over buttery rice speckled with fresh cilantro and lime zest, serve the cobia over the top along with more curry sauce, and dig in!

Allergens:

Pesce

•Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

¾ cup

White Rice

1 unit

Bell Pepper

1 unit

Onion

1 unit

Lime

¼ ounce

Cilantro

10 ounce

Cobia

1 tablespoon

Curry Powder

1 unit

Coconut Milk

2 unit

Veggie Stock Concentrate

1 ounce

Sweet Thai Chili Sauce

Not included in your delivery

Cooking Oil

Butter

Salt

Pepper

Nutrition Values

/ per serving

Calories910 kcal

Fat42 g

Saturated Fat24 g

Carbohydrate91 g

Sugar15 g

Dietary Fiber4 g

Protein33 g

Cholesterol90 mg

Sodium610 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Zester

•Paper Towel

•Baking Sheet

•Large Pan

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 1 ¼ cup water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.

• While rice cooks, wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Mince cilantro.

• Pat cobia* dry with paper towels; season all over with ½ tsp curry powder (1 tsp for 4 servings), salt, and pepper (you’ll use more curry powder in Step 4). • Place cobia on a lightly oiled baking sheet. TIP: Line the sheet with foil before oiling for easy cleanup. • Roast on top rack until cobia is cooked through and flakes easily with a fork, 8-10 minutes.

• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and a big pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes. • Stir in 1 tsp curry powder (2 tsp for 4 servings); cook, stirring, until fragrant, 30 seconds.

• Thoroughly shake coconut milk in container before opening. • To pan with veggies, stir in coconut milk, stock concentrates, chili sauce, ⅓ cup water (⅔ cup for 4 servings), and juice from half the lime. • Bring to a boil, then reduce to a low simmer. Cook, stirring, until curry has reduced by about half and veggies are tender, 2-4 minutes. • Taste and season with salt; stir in more lime juice if desired.

• Fluff rice with a fork; stir in half the cilantro, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of lime zest. Season with salt and pepper. • Divide rice and veggie curry between shallow bowls in separate sections, leaving some curry sauce in the pan. TIP: Tongs or a slotted spoon work great here! • Place cobia atop veggie curry and spoon remaining curry sauce over top. Garnish with remaining cilantro and serve with any remaining lime wedges on the side.

Fish is fully cooked when internal temperature reaches 145°.