Coconut-Curried Catfish

Serves 4
Time 25 min
Coconut-Curried Catfish

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.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    1 tablespooncoconut oil or canola oil
    1white onion, thinly sliced
    1 1/2 tablespoonsThai red curry paste
    1 cuplight coconut milk
    1 teaspoonsugar
    1/4 teaspoonfine sea salt
    1 1/4 poundsboneless, skinless catfish fillet, cut into 1 1/2-inch chunks
    5 cups(about 3 ounces) baby spinach leaves
    1 tablespoonfish sauce
    Juice of 1 lime
    1/4 cupfresh cilantro leaves

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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 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.

Nutritional Info

Serving Size

Calories

240

Total Fat

11g

Saturated Fat

7g

Cholesterol

80mg

Sodium

680mg

Total Carbohydrate

10g

Dietary Fiber

2g

Total Sugars

3g

Protein

24g

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.