Thai Catfish Curry With Sweet Potatoes Recipe

Name: Thai Catfish Curry With Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 1/3 cup chopped shallots, 1 tablespoon minced peeled ginger, 1 tablespoon minced garlic, and more.

Yes, Thai Catfish Curry With Sweet Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Catfish Curry With Sweet Potatoes

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