Thai Red Curry Fish Stew
Leo Gong
YieldsMakes 6 servings (serving size: 1 1/2 cups of curry and 1 cup of rice)Total Time45 mins
Light coconut milk works well in this fish stew, and prepared Thai red curry paste, found in most supermarkets, makes it a snap to put together.

How to Make It

Step 1
1

Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.

Step 2
2

Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.

Step 3
3

While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.

Step 4
4

Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.

Step 5
5

Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.

Step 6
6

Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.

Step 7
7

Variations:

Step 8
8

Chicken: Substitute boned, skinned breast for the fish. Cut into 1/4- by 1/2- by 2-in. strips to ensure quick cooking.

Step 9
9

Pork: Use tenderloin in place of the fish, trimming fat and cutting meat into 1/4-in.-thick strips.

Step 10
10

Swap the greens: Try green Swiss chard instead of spinach: Thinly slice stems and steam with sweet potato in step 2; thinly slice the leaves and add with fish in step

Step 11
11

Make it bountiful: Add chopped zucchini or other summer squash, green beans, thinly sliced red pepper, or slivered sweet onion to the sweet potato for the last 5 minutes of steaming time.

Step 12
12

Switch the starch: Yukon Gold potatoes work nicely in place of sweet potato and have a similar cooking time.

Ingredients

 3 cups jasmine rice
 1/2 teaspoon salt
 1 large sweet potato (often labeled
 2 cans (13 1/2 oz. each) light coconut milk, divided
 2 tablespoons Thai red curry paste (see Notes)
 2 teaspoons freshly grated lime zest (green part only; see Notes)
 2 tablespoons Asian fish sauce
 2 tablespoons firmly packed dark brown sugar
 1 1/2 pounds firm fish fillets, such as halibut or tilapia
 6 ounces fresh whole spinach leaves
 1 cup loosely packed basil
 1 cup loosely packed mint leaves
  Lime wedges

Directions

Step 1
1

Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.

Step 2
2

Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.

Step 3
3

While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.

Step 4
4

Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.

Step 5
5

Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.

Step 6
6

Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.

Step 7
7

Variations:

Step 8
8

Chicken: Substitute boned, skinned breast for the fish. Cut into 1/4- by 1/2- by 2-in. strips to ensure quick cooking.

Step 9
9

Pork: Use tenderloin in place of the fish, trimming fat and cutting meat into 1/4-in.-thick strips.

Step 10
10

Swap the greens: Try green Swiss chard instead of spinach: Thinly slice stems and steam with sweet potato in step 2; thinly slice the leaves and add with fish in step

Step 11
11

Make it bountiful: Add chopped zucchini or other summer squash, green beans, thinly sliced red pepper, or slivered sweet onion to the sweet potato for the last 5 minutes of steaming time.

Step 12
12

Switch the starch: Yukon Gold potatoes work nicely in place of sweet potato and have a similar cooking time.

Thai Red Curry Fish Stew