Thai Fish Curry

Name: Thai Fish Curry
Ingredients: 13 cup onion, finely chopped; 2 tablespoons fresh cilantro stems, minced; 2 tablespoons fresh lemongrass, minced (from bottom 6 inches of stalk); 1 tablespoon turmeric; 1 tablespoon fresh ginger, minced; 1 tablespoon cumin, ground; 3 garlic cloves, halved; 34 teaspoon dried red pepper, crushed; 1 tablespoon vegetable oil; 34 lb sea bass fillet, cut into 3 inch pieces (1 1/2 inch); 1 cup canned unsweetened coconut milk; 23 cup bottled clam juice; fresh cilantro, minced; rice, freshly cooked

14 ingredients

14 steps

Ingredients

13 cup onion, finely chopped
2 tablespoons fresh cilantro stems, minced
2 tablespoons fresh lemongrass, minced (from bottom 6 inches of stalk)
1 tablespoon turmeric
1 tablespoon fresh ginger, minced
1 tablespoon cumin, ground
3 garlic cloves, halved
34 teaspoon dried red pepper, crushed
1 tablespoon vegetable oil
34 lb sea bass fillet, cut into 3 inch pieces (1 1/2 inch)
1 cup canned unsweetened coconut milk
23 cup bottled clam juice
fresh cilantro, minced
rice, freshly cooked

Directions

1

Blend onion, cilantro, lemongrass, turmeric, ginger, cumin, garlic, and dried red peppers in a food processor to dry paste, stopping frequently to scrape down sides of work bowl.
2

(Paste can be prepared 3 days ahead.
3

Cover and chill.)
4

Heat vegetable oil in a medium non-stick skillet over medium-high heat.
5

Add 2 rounded tablespoons spice paste; stir 1 minute.
6

Add fish and cook 2 minutes, turning occasionally with tongs.
7

Add coconut milk and clam juice; simmer until fish is cooked through, turning occasionally, about 6 minutes.
8

Transfer fish to plate.
9

Boil liquid until reduced to thick sauce, about 8 minutes.
10

Season with salt.
11

Return fish to sauce and heat through.
12

Sprinkle with cilantro.
13

Serve over rice.
14

The mild spice paste is also great used as a base for chicken and shrimp curries.