Total Time: 45 Minutes
Servings: 6 (serving size: 1 1/2 cups of curry and 1 cup of rice)
- 3 cups jasmine rice
- 1/2 teaspoon salt
- 1 large sweet potato (often labeled
- 2 cans (13 1/2 oz. each) light coconut milk, divided
- 2 tablespoons Thai red curry paste (see Notes)
- 2 teaspoons freshly grated lime zest (green part only; see Notes)
- 2 tablespoons Asian fish sauce
- 2 tablespoons firmly packed dark brown sugar
- 1 1/2 pounds firm fish fillets, such as halibut or tilapia
- 6 ounces fresh whole spinach leaves
- 1 cup loosely packed basil
- 1 cup loosely packed mint leaves
- Lime wedges
- 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.
- 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.
- 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.
- Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.
- 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.
- Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.
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