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Thai Catfish Curry with Sweet Potatoes

James Carrier
Yield Makes 4 servings
Notes: Serve this coconut milk-based curry over steamed jasmine rice. For a mild curry, use only 2 teaspoons red curry paste.


  • 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

Nutrition Information

  • calories 361
  • caloriesfromfat 40 %
  • protein 23 g
  • fat 16 g
  • satfat 5.2 g
  • carbohydrate 34 g
  • fiber 5.4 g
  • sodium 533 mg
  • cholesterol 37 mg

How to Make It

  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.