Thai Catfish Curry with Sweet Potatoes

Thai Catfish Curry with Sweet Potatoes
Photo by James Carrier


  • 3 cups slivered napa cabbage (8 oz.)
  • 2 teaspoons vegetable oil
  • ¼ cup chopped fresh cilantro
  • 1 pound boned, skinned catfish fillets, cut into 2-inch pieces
  • 1 ½ cups reduced-fat (light) coconut milk
  • 1/3 cup chopped shallots
  • 1 pound Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes
  • + 7 more ingredients
    • 2 to 3 teaspoons Thai red curry paste (see notes)
    • 3 cups lightly packed spinach leaves, rinsed
    • 1 tablespoon minced garlic
    • 2 teaspoons soy sauce
    • 2 tablespoons lime juice
    • 1 tablespoon minced peeled ginger
    • 1 teaspoon firmly packed brown sugar

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 soy sauce. Bring to a simmer. 2. Stir...

View full recipe at My Recipes


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