Thai Fish Curry

Name: Thai Fish Curry
Ingredients: 13 cup onions finely chopped; 2 tablespoons cilantro stems minced fresh; 2 tablespoons lemongrass minced fresh; 1 tablespoon turmeric; 1 tablespoon ginger minced fresh; 1 tablespoon cumin ground; 3 large garlic cloves halved; 3/4 teaspoon red hot chili pepper, dried crushed; 1 tablespoon vegetable oil; 3/4 pound sea bass fillets, 1 1/2 inch thick, cut in 3 inch pieces; 1 cup coconut milk unsweetened; 23 cup clam juice bottled; 1 x cilantro minced fresh; 1 x rice freshly cooked

14 ingredients

13 steps

Ingredients

13 cup onions finely chopped
2 tablespoons cilantro stems minced fresh
2 tablespoons lemongrass minced fresh
1 tablespoon turmeric
1 tablespoon ginger minced fresh
1 tablespoon cumin ground
3 large garlic cloves halved
3/4 teaspoon red hot chili pepper, dried crushed
1 tablespoon vegetable oil
3/4 pound sea bass fillets, 1 1/2 inch thick, cut in 3 inch pieces
1 cup coconut milk unsweetened
23 cup clam juice bottled
1 x cilantro minced fresh
1 x rice freshly cooked

Directions

1

Blend first 8 ingredients in 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 oil in medium nonstick skillet over med-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 and 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.