Thai Catfish Curry With Sweet Potatoes

By Sunset
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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

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