Thai Red Curry Fish Stew

By AndreaO

Ingredients

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

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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 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.

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

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

5. 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.

6. Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.

Variations:

Chicken: Substitute boned, skinned breast for the 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.

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 5.

Make it bountiful: 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.

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

Note: Nutritional analysis is per serving.
Nutritional Information

Calories:
707 (17% from fat)
Protein:
38g
Fat:
13g (sat 5.5)
Carbohydrate:
113g
Fiber:
4.9g
Sodium:
965mg
Cholesterol:
36mg