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Thai Catfish Curry with Sweet Potatoes





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.

Thai Catfish Curry with Sweet Potatoes




James Carrier
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories361
% Daily Value *
Total Fat 16g21%

Saturated Fat 5.2g26%
Cholesterol 37mg13%
Sodium 533mg24%
Total Carbohydrate 34g13%

Dietary Fiber 5.4g20%
Protein 23g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.