Coconut-Curried Catfish

Coconut-Curried Catfish

Rated:
Recipe Rating: 3.64065
Serves 4
Rice would be the traditional accompaniment to this Thai-inspired fish curry, but red quinoa is also a tasty and colorful partner, and will cook in about the same amount of time as the curry. Wild blue catfish is thicker and more flavorful than most catfish varieties — it resembles striped bass — but you could use any thicker catfish or white fish fillet.
Ingredients: 
  • 1 tablespoon coconut oil or expeller-pressed canola oil
  • 1 white onion, thinly sliced
  • 1 1/2 tablespoon Thai red curry paste, or to taste
  • 1 cup light coconut milk
  • 1 teaspoon sugar
  • 1/4 teaspoon fine sea salt
  • 1 1/4 pound boneless, skinless wild blue catfish fillet, cut into 1 1/2-inch chunks
  • 5 cups (about 3 ounces) baby spinach leaves
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • 1/4 cup fresh cilantro leaves
Method: 
Heat oil in a large, deep skillet over medium heat. Add onion and cook, stirring frequently, until softened, about 6 minutes. Stir in curry paste and cook for 30 seconds. Stir in coconut milk, sugar and salt, stirring until curry is dissolved, and bring to a simmer. Add fish, cover the pan and simmer for 3 minutes. Carefully stir in spinach and fish sauce. Simmer until spinach is just wilted and fish is cooked through, 3 to 5 minutes more. Sprinkle with lime juice and cilantro and serve.
Nutritional Info: 
Per Serving: 240 calories (100 from fat), 11g total fat, 7g saturated fat, 80mg cholesterol, 680mg sodium, 10g carbohydrates, (2 g dietary fiber, 3g sugar), 24g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.