Rice would be the traditional accompaniment to this Thai-inspired fish curry, but red quinoa is also a tasty and colorful partner, and will cook in about the same amount of time as the curry. Wild blue catfish is thicker and more flavorful than most catfish varieties — it resembles striped bass — but you could use any thicker catfish or white fish fillet.
1 tablespoon coconut oil or expeller-pressed canola oil
1 white onion, thinly sliced
1 1/2 tablespoon Thai red curry paste, or to taste
1 cup light coconut milk
1 teaspoon sugar
1/4 teaspoon fine sea salt
1 1/4 pound boneless, skinless wild blue 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
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 for 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.
Recipe courtesy of Whole Foods Markets