Thai Catfish Curry with Sweet Potatoes

Name: Thai Catfish Curry with Sweet Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoon firmly packed brown sugar; 59 milliliters chopped fresh cilantro; 1 Tbsp minced garlic; 1 Tbsp minced peeled ginger; 355 milliliters reduced-fat (light) coconut milk; 2 Tbsps lime juice; 227 grams cups slivered napa cabbage; 79 milliliters chopped shallots; 2 teaspoons soy sauce; 710 milliliters lightly packed spinach leaves, rinsed; 454 grams Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes; 2 teaspoons Thai red curry paste (see notes); 2 teaspoons vegetable oil; 454 grams boned, skinned catfish fillets, cut into 2-inch pieces

Thai Catfish Curry with Sweet Potatoes is a gluten free and vegan recipe with 4 servings. One serving contains 213 calories, 4g of protein, and 8g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. If you have garlic, firmly brown sugar, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Coconut Milk

Brown Sugar

Curry Paste

Soy Sauce

Shallot

Garlic

Ginger

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sweet Potato

Catfish

Fish

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

Ingredients you will need

Lime Juice

Cilantro

Cabbage

Spinach

Equipment

Frying Pan

Ingredients

Servings:

1teaspoon

firmly packed brown sugar 59milliliters

chopped fresh cilantro 1Tbsp

minced garlic 1Tbsp

minced peeled ginger 355milliliters

reduced-fat (light) coconut milk 2Tbsps

lime juice 227grams

cups slivered napa cabbage 79milliliters

chopped shallots 2teaspoons

soy sauce 710milliliters

lightly packed spinach leaves, rinsed 454grams

Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes 2teaspoons

Thai red curry paste (see notes)2teaspoons

vegetable oil 454grams

boned, skinned catfish fillets, cut into 2-inch pieces

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.