Thai Curry With Fish And Sweet Potatoes Recipe

Name: Thai Curry With Fish And Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 teaspoon Lime Zest; 2 Tablespoons Lime Juice; 2 cups Bottled Clam Juice; 3 Tablespoons Fish Sauce; 2 Tablespoons Sugar; 1 teaspoon Madras Curry Powder; 1 teaspoon Turmeric; 2 Tablespoons Canola Oil; 1 cup Chopped Yellow Onion; 4 cloves Garlic, Minced; 2 Tablespoons Fresh Ginger, Minced; 2 Tablespoons Thai Red Curry Paste; 1 teaspoon Flour; 1 can (15 Oz. Size) Unsweetened Lite Coconut Milk; 2 Sweet Potatoes, Cut Into 1-inch Cubes; 2 pounds Skinless Mahi Mahi Fillets, Cut Into Bite Size Chunks; 1/2 cups Fresh Cilantro, Chopped; Cooked Jasmine Rice, To Serve; 1 whole Lime, Cut Into Wedges, For Garnish; 1 cup Cilantro Leaves, Torn, For Garnish (optional)

Servings: persons

1-1/2 teaspoon Lime Zest
2 Tablespoons Lime Juice
2 cups Bottled Clam Juice
3 Tablespoons Fish Sauce
2 Tablespoons Sugar
1 teaspoon Madras Curry Powder
1 teaspoon Turmeric
2 Tablespoons Canola Oil
1 cup Chopped Yellow Onion
4 cloves Garlic, Minced
2 Tablespoons Fresh Ginger, Minced
2 Tablespoons Thai Red Curry Paste
1 teaspoon Flour
1 can (15 Oz. Size) Unsweetened Lite Coconut Milk
2 Sweet Potatoes, Cut Into 1-inch Cubes
2 pounds Skinless Mahi Mahi Fillets, Cut Into Bite Size Chunks
1/2 cups Fresh Cilantro, Chopped
Cooked Jasmine Rice, To Serve
1 whole Lime, Cut Into Wedges, For Garnish
1 cup Cilantro Leaves, Torn, For Garnish (optional)

1
In a small bowl, combine lime zest, lime juice, clam juice, fish sauce, sugar, curry powder and tumeric; set aside.
2
In a heavy large saucepan, heat canola oil over medium high heat. Saute the onions until translucent. Stir in minced garlic, ginger and Thai red curry paste and saute until fragrant. Sprinkle with flour and stir in.
3
Whisk in coconut milk until well combined. Stir in clam juice mixture. Bring to a boil and then add the cubed sweet potatoes. Reduce heat and cook on a fast simmer until the sweet potatoes are tender, about 20 minutes.
4
While the pan is simmering and after the potatoes are fork-tender, carefully submerge the fish pieces into the coconut broth. Cook for about 15 minutes longer or until fish flakes easily with a fork. (Gently stir/move fish pieces around halfway through.)
5
Remove pan from heat and pour into a large serving dish. Sprinkle withchopped cilantro and serve hot with cooked Jasmine rice, lime wedges and additional cilantro leaves, if desired.

276

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1-1/2 teaspoon Lime Zest, 2 Tablespoons Lime Juice, 2 cups Bottled Clam Juice, 3 Tablespoons Fish Sauce, and more.

Yes, Thai Curry With Fish And 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 Curry With Fish And Sweet Potatoes

How did you like this recipe?

Frequently Asked Questions