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Thai Catfish Curry with Sweet Potatoes

  • 4servings
  • 361calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsManganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons vegetable oil

  2. 1/3 cup chopped shallots

  3. 1 tablespoon minced peeled ginger

  4. 1 tablespoon minced garlic

  5. 1 1/2 cups reduced-fat (light) coconut milk

  6. 2 to 3 teaspoons Thai red curry paste (see notes)

  7. 1 teaspoon firmly packed brown sugar

  8. 2 teaspoons soy sauce

  9. 1 pound Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes

  10. 1 pound boned, skinned catfish fillets, cut into 2-inch pieces

  11. 3 cups slivered napa cabbage (8 oz.)

  12. 3 cups lightly packed spinach leaves, rinsed

  13. 1/4 cup chopped fresh cilantro

  14. 2 tablespoons lime juice

Instructions Jump to Ingredients ↑

  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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