Thai Catfish Curry with Sweet Potatoes

Thai Catfish Curry with Sweet Potatoes
James Carrier
Yields Makes 4 servings
Notes: Serve this coconut milk-based curry over steamed jasmine rice. For a mild curry, use only 2 teaspoons red curry paste.

Ingredients

 2 teaspoons vegetable oil
 1/3 cup chopped shallots
 1 tablespoon minced peeled ginger
 1 tablespoon minced garlic
 1 1/2 cups reduced-fat (light) coconut milk
 2 to 3 teaspoons Thai red curry paste (see notes)
 1 teaspoon firmly packed brown sugar
 2 teaspoons soy sauce
 1 pound Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes
 1 pound boned, skinned catfish fillets, cut into 2-inch pieces
 3 cups slivered napa cabbage (8 oz.)
 3 cups lightly packed spinach leaves, rinsed
 1/4 cup chopped fresh cilantro
 2 tablespoons lime juice
Nutrition Facts

Servings 0

Amount Per Serving
Calories 361Calories from Fat 40
% Daily Value *
Total Fat 16g25%
Saturated Fat 5.2g26%
Cholesterol 37mg13%
Sodium 533mg23%
Total Carbohydrate 34g12%
Dietary Fiber 5.4g22%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Pour oil into a 12-inch frying pan (with 2-in.-tall sides) or a 5- to 6-quart pan over medium-high heat. When hot, add shallots, ginger, and garlic and stir often until shallots are limp, about 5 minutes. Stir in coconut milk, curry paste, brown sugar, and soy sauce. Bring to a simmer.

Step 2
2

Stir in sweet potatoes; reduce heat to maintain a simmer, cover, and cook for 5 minutes. Gently stir in catfish, cover, and cook until sweet potatoes are tender and fish is opaque but still moist-looking in the center (cut to test), 8 to 10 minutes longer.

Step 3
3

Gently stir in cabbage and cook, uncovered, until limp, about 5 minutes. Stir in spinach, cilantro, and lime juice and serve immediately.

Ingredients

 2 teaspoons vegetable oil
 1/3 cup chopped shallots
 1 tablespoon minced peeled ginger
 1 tablespoon minced garlic
 1 1/2 cups reduced-fat (light) coconut milk
 2 to 3 teaspoons Thai red curry paste (see notes)
 1 teaspoon firmly packed brown sugar
 2 teaspoons soy sauce
 1 pound Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes
 1 pound boned, skinned catfish fillets, cut into 2-inch pieces
 3 cups slivered napa cabbage (8 oz.)
 3 cups lightly packed spinach leaves, rinsed
 1/4 cup chopped fresh cilantro
 2 tablespoons lime juice

Directions

Step 1
1

Pour oil into a 12-inch frying pan (with 2-in.-tall sides) or a 5- to 6-quart pan over medium-high heat. When hot, add shallots, ginger, and garlic and stir often until shallots are limp, about 5 minutes. Stir in coconut milk, curry paste, brown sugar, and soy sauce. Bring to a simmer.

Step 2
2

Stir in sweet potatoes; reduce heat to maintain a simmer, cover, and cook for 5 minutes. Gently stir in catfish, cover, and cook until sweet potatoes are tender and fish is opaque but still moist-looking in the center (cut to test), 8 to 10 minutes longer.

Step 3
3

Gently stir in cabbage and cook, uncovered, until limp, about 5 minutes. Stir in spinach, cilantro, and lime juice and serve immediately.

Thai Catfish Curry with Sweet Potatoes
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