Thai Red Curry Fish Stew

Ingredients

• 2 tablespoons asian fish sauce 
• 1 cup basil loosely packed
• 2 tablespoons firmly brown sugar dark packed
• 1.5 pounds fish fillets such as halibut or tilapia firm
• 3 cups jasmine rice 
• 27 oz coconut milk light divided canned
• 6 servings lime wedges 
• 2 teaspoons lime zest green freshly grated ( part only; see Notes)
• 1 cup mint leaves loosely packed
• 0.5 teaspoon salt 
• 6 ounces spinach leaves fresh whole
• 1 large sweet potatoes and into 
• 2 tablespoons thai curry paste red (see Notes)

Equipment

• frying pan
• sauce pan
• whisk
• pot
• steamer basket

Directions

1. Bring 6 cups water to a boil in a medium saucepan.
2. 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.
3. 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.
4. 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 saut pan.
5. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.
6. Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.
7. 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.
8. Chop basil and mint and stir into stew along with sweet potato cubes.
9. Serve with rice and lime wedges.
10. Chicken: Substitute boned, skinned breast for the fish.
11. Cut into 1/4- by 1/2- by 2-in. strips to ensure quick cooking.
12. Pork: Use tenderloin in place of the fish, trimming fat and cutting meat into 1/4-in.-thick strips.
13. Swap the greens: Try green Swiss chard instead of spinach: Thinly slice stems and steam with sweet potato in step 2; thinly slice the leaves and add with fish in step
14. Add chopped zucchini or other summer squash, green beans, thinly sliced red pepper, or slivered sweet onion to the sweet potato for the last 5 minutes of steaming time.
15. Switch the starch: Yukon Gold potatoes work nicely in place of sweet potato and have a similar cooking time.