Ingredients Jump to Instructions ↓

  1. 3 C jasmine rice

  2. 1/2 tsp salt

  3. 1 large sweet potato (often labeled â???yamâ???)

  4. 2 cans (13 1/2 oz. each) light coconut milk, divided

  5. 2 tbsp Thai red curry paste (see Notes)

  6. 2 tsp freshly grated lime zest (green part only; see Notes)

  7. 2 tbsp Asian fish sauce

  8. 2 tbsp firmly packed dark brown sugar

  9. 1 1/2 lbs firm fish fillets, such as halibut or tilapia

  10. 6 oz fresh whole spinach leaves

  11. 1 C loosely packed basil

  12. 1 C loosely packed mint leaves

  13. Lime wedges

Instructions Jump to Ingredients ↑

  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.

  2. Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into ½-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.

  3. While sweet potato is cooking, spoon about ¼ 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.

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

  5. Meanwhile, cut fish into 1½-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.

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

  7. Variations:

  8. Chicken: Substitute boned, skinned breast for the fish. Cut into ¼- by ½- by 2-in. strips to ensure quick cooking.

  9. Pork: Use tenderloin in place of the fish, trimming fat and cutting meat into ¼-in.-thick strips.

  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 5.

  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.

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


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