Thai Red Curry Catfish and Sweet potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
teaspoons vegetable oil1/3 cup chopped shallots1 tablespoon minced peeled ginger1 tablespoon minced garlic1 1/2 cups reduced-fat (light) coconut milk2 to 3 teaspoons Thai red curry paste (see notes)1 teaspoon firmly packed brown sugar2 teaspoons fish sauce1 pound Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes1 pound boned, skinned catfish fillets, cut into 2-inch pieces3 cups lightly packed spinach leaves, rinsed1/4 cup chopped fresh cilantro2 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 fish 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. Stir in spinach, cilantro, and lime juice and serve immediately.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user CHEFTANNER.
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. Stir in spinach, cilantro, and lime juice and serve immediately.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user CHEFTANNER.
Nutritional Info Amount Per Serving
- Calories: 415.0
- Total Fat: 21.1 g
- Cholesterol: 70.6 mg
- Sodium: 794.2 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 6.4 g
- Protein: 30.7 g
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