Thai Catfish Curry With Sweet Potatoes

• 2 teaspoons vegetable oil
• 1/3 cup chopped shallots
• 1 tablespoon minced peeled ginger
• 1 tablespoon minced garlic
• 1 1/2 cups reduced-fat (light) coconut milk
• 2 to 3 teaspoons Thai red curry paste (see notes)
• 1 teaspoon firmly packed brown sugar
• 2 teaspoons soy sauce
• 1 pound Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 pound boned, skinned catfish fillets, cut into 2-inch pieces
• 3 cups slivered napa cabbage (8 oz.)
• 3 cups lightly packed spinach leaves, rinsed
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice

1. Pour oil into a 12-inch frying pan (with 2-in.-tall sides) or a 5- to 6-quart pan over medium-high heat. When hot, add shallots, ginger, and garlic and stir often until shallots are limp, about 5 minutes. Stir in coconut milk, curry paste, brown sugar, and soy sauce. Bring to a simmer.
2. Stir in sweet potatoes; reduce heat to maintain a simmer, cover, and cook for 5 minutes. Gently stir in catfish, cover, and cook until sweet potatoes are tender and fish is opaque but still moist-looking in the center (cut to test), 8 to 10 minutes longer.
3. Gently stir in cabbage and cook, uncovered, until limp, about 5 minutes. Stir in spinach, cilantro, and lime juice and serve immediately.

vegetable oil, shallots, peeled ginger, garlic, coconut milk, red curry, brown sugar, soy sauce, sweet potatoes, catfish fillets, cabbage, spinach, fresh cilantro, lime juice

Taken from www.myrecipes.com/recipe/thai-catfish-curry-with-sweet-potatoes (may not work)