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.
- 1 tablespoon coconut oil or canola oil
- 1 white onion thinly sliced
- 1 1/2 tablespoon Thai red curry paste
- 1 cup light coconut milk
- 1 teaspoon sugar
- 1/4 teaspoon fine sea salt
- 1 1/4 pound boneless, skinless 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
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 until fragrant, about 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.
Per serving: 240 calories (100 from fat), 11g total fat, 7g saturated fat, 80mg cholesterol, 680mg sodium, 10g carbohydrates (2g dietary fiber, 3g sugar), 24g protein.
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.
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