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Thai Red Curry Fish Stew

Makes 6 servings (serving size: 1 1/2 cups of curry and 1 cup of rice)

Total Time
45 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.

Thai Red Curry Fish Stew

Leo Gong
 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
Step 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

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

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

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

Step 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

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

Step 7


Step 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

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

Step 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

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

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

Nutrition Facts

Servings Makes 6 servings (serving size: 1 1/2 cups of curry and 1 cup of rice)

Amount Per Serving
Calories 707Calories from Fat 17
% Daily Value *
Total Fat 13g20%

Saturated Fat 5.5g28%
Cholesterol 36mg12%
Sodium 965mg41%
Total Carbohydrate 113g38%

Dietary Fiber 4.9g20%
Protein 38g76%

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