Thai Catfish Curry with Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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.
3. Gently stir in cabbage and cook, uncovered, until limp, about 5 minutes. Stir in spinach, cilantro, and lime juice and serve immediately.
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