Thai Catfish Curry with Sweet Potatoes

Ingredients

• 1 teaspoon firmly brown sugar packed
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon garlic minced
• 1 tablespoon ginger minced peeled
• 1.5 cups coconut milk light reduced-fat ()
• 2 tablespoons juice of lime 
• 8 oz slivered napa cabbage 
• 0.3 cup shallots chopped
• 2 teaspoons soya sauce 
• 3 cups lightly spinach leaves packed rinsed
• 1 pound jewel sweet potatoes peeled cut into 1/2-inch cubes
• 2 teaspoons thai curry paste red (see notes)
• 2 teaspoons vegetable oil 
• 1 pound boned cut into 2-inch pieces

Equipment

• frying pan

Directions

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.