Thai Red Curry Fish Stew

Name: Thai Red Curry Fish Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 Tbsps Asian fish sauce; 237 milliliters loosely packed basil; 2 Tbsps firmly packed dark brown sugar; 680 grams firm fish fillets, such as halibut or tilapia; 710 milliliters jasmine rice; 765 grams cans each) light coconut milk, divided; 6 servings Lime wedges; 2 teaspoons freshly grated lime zest (green part only; see Notes); 237 milliliters loosely packed mint leaves; 1 teaspoons salt; 170 grams fresh whole spinach leaves; 1 large sweet potato (often labeled; 2 Tbsps Thai red curry paste (see Notes)

The recipe Thai Red Curry Fish Stew could satisfy your Indian craving in around 45 minutes. This gluten free, dairy free, and pescatarian recipe serves 6. One portion of this dish contains roughly 31g of protein, 12g of fat, and a total of 609 calories. It will be a hit at your Autumn event. A mixture of spinach leaves, jasmine rice, lime wedges, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. It works well as a main course.

Instructions

Bring 6 cups water to a boil in a medium saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.

Ingredients you will need

Rice

Salt

Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.

Ingredients you will need

Sweet Potato

Water

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Steamer Basket

Sauce Pan

While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep saut pan.

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Coconut Milk

Sweet Potato

Equipment you will use

Frying Pan

Pot

Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.

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Curry Paste

Equipment you will use

Whisk

Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.

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Coconut Milk

Brown Sugar

Fish Sauce

Lime Zest

Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.

Ingredients you will need

Spinach

Fish

Chop basil and mint and stir into stew along with sweet potato cubes.

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Sweet Potato

Basil

Mint

Stew

Serve with rice and lime wedges.

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Lime Wedge

Rice

Chicken: Substitute boned, skinned breast for the fish.

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Whole Chicken

Fish

Cut into 1/4- by 1/2- by 2-in. strips to ensure quick cooking.

Pork: Use tenderloin in place of the fish, trimming fat and cutting meat into 1/4-in.-thick strips.

Ingredients you will need

Fish

Meat

Pork

Swap the greens: Try green Swiss chard instead of spinach: Thinly slice stems and steam with sweet potato in step 2; thinly slice the leaves and add with fish in step

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Sweet Potato

Swiss Chard

Spinach

Greens

Fish

Add chopped zucchini or other summer squash, green beans, thinly sliced red pepper, or slivered sweet onion to the sweet potato for the last 5 minutes of steaming time.

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Summer Squash

Sweet Potato

Green Beans

Sweet Onion

Red Pepper

Zucchini

Switch the starch: Yukon Gold potatoes work nicely in place of sweet potato and have a similar cooking time.

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Yukon Gold Potato

Sweet Potato

Starch

Equipment

Ingredients

Servings:

2Tbsps

Asian fish sauce 237milliliters

loosely packed basil 2Tbsps

firmly packed dark brown sugar 680grams

firm fish fillets, such as halibut or tilapia 710milliliters

jasmine rice 765grams

cans each) light coconut milk, divided 6servings

Lime wedges 2teaspoons

freshly grated lime zest (green part only; see Notes)237milliliters

loosely packed mint leaves 1teaspoons

salt 170grams

fresh whole spinach leaves 1large

sweet potato (often labeled 2Tbsps

Thai red curry paste (see Notes)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.