James Carrier
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.

How to Make It

Step 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.

Step 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.

Step 3

Gently stir in cabbage and cook, uncovered, until limp, about 5 minutes. Stir in spinach, cilantro, and lime juice and serve immediately.

Ratings & Reviews

Lisajane's Review

April 14, 2013
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.

CookingMamaM's Review

February 27, 2011
I followed the recipe and didn't make any alterations. My family liked this catfish and would like it again, but felt there was something missing......maybe lemongrass, more lime juice, vinegar, or salt? The sweet potatoes called for in this recipe are a must and I always serve something sweet when I make catfish. Also, instead of the cucumber salad that I would normally serve with this dish, I made a wonderful salad with Italian dressing to compliment the heat in this dish.