Thai Red Curry Catfish and Sweet potatoes

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Nutritional Info

Servings Per Recipe: 3
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

View full nutritional breakdown of Thai Red Curry Catfish and Sweet potatoes calories by ingredient

Minutes to Prepare: 15

Minutes to Cook: 25

Number of Servings: 3

Ingredients

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 fish 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 lightly packed spinach leaves, rinsed

1/4 cup chopped fresh cilantro

2 tablespoons lime juice

Directions

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.