Thai Red Curry Fish Stew

Thai Red Curry Fish Stew
Photo by Leo Gong


  • ½ teaspoon salt
  • 1 ½ pounds firm fish fillets, such as halibut or tilapia
  • 2 cans (13 1/2 oz. each) light coconut milk, divided
  • Lime wedges
  • 2 tablespoons Thai red curry paste (see Notes)
  • 1 large sweet potato (often labeled "yam")
  • 3 cups jasmine rice
  • + 6 more ingredients
    • 1 cup loosely packed basil
    • 2 tablespoons Asian fish sauce
    • 6 ounces fresh whole spinach leaves
    • 2 tablespoons firmly packed dark brown sugar
    • 2 teaspoons freshly grated lime zest (green part only; see Notes)
    • 1 cup loosely packed mint leaves

1. Bring 6 cups water to a boil in a medium saucepan. 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.2. Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sw...

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