Thai Red Curry Fish Stew

By Sunset
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Ingredients

3 cups jasmine rice

1/2 teaspoon salt

1 large sweet potato (often labeled

2 cans (13 1/2 oz. each) light coconut milk, divided

2 tablespoons Thai red curry paste (see Notes)

2 teaspoons freshly grated lime zest (green part only; see Notes)

2 tablespoons Asian fish sauce

2 tablespoons firmly packed dark brown sugar

1 1/2 pounds firm fish fillets, such as halibut or tilapia

6 ounces fresh whole spinach leaves

1 cup loosely packed basil

1 cup loosely packed mint leaves

Lime wedges

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