To be fair, I kind of cooked the catfish until it almost disintegrated for fear that it was underdone. Didn't love the texture of this dish mainly due to that I'm sure. The flavor was good but I think I would have liked it much better with either tofu or a chicken substitute instead of the fish.
Thai Catfish Curry with Sweet Potatoes
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
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Amount per serving
- Calories: 361
- Calories from fat: 40%
- Protein: 23g
- Fat: 16g
- Saturated fat: 5.2g
- Carbohydrate: 34g
- Fiber: 5.4g
- Sodium: 533mg
- Cholesterol: 37mg
- 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
- 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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