Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.