Submitted by: Dianne Weatherford
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Our book club loved it.
3 cups jasmine rice
½ teaspoon salt
1 large sweet potato
2 cans (13 ½ ounces each) light coconut milk, divided
2 tablespoons Thai red curry paste
2 teaspoons freshly grated lime zest (or 1 tablespoon minced lemon grass and 2 Kaffir lime leaves)
2 tablespoons each Asian fish sauce and firmly packed dark brown sugar
1 ½ lbs. firm fish fillets
6 ounces fresh whole spinach leaves
1 cup each loosely packed basil (or Thai basil) and 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 inch of water to a boil in a large saucepan. Peel sweet potato and cut into ½ inch 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 ¼ cup from top of coconut milk in each can (the thick opaque layer)and put in a 4 to 5 quart pot or deep saute 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 ½ inch 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.
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