Thai Catfish Curry with Sweet Potatoes

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

Yield:

Makes 4 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

February 2004