Thai Fish Curry

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

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

Ingredients:

1/3 cup finely chopped onion

2 tablespoons minced fresh cilantro stems

2 tablespoons minced fresh lemongrass (from bottom 6 inches of stalk)

1 tablespoon turmeric

1 tablespoon minced fresh ginger

1 tablespoon ground cumin

3 large garlic cloves, halved

3/4 teaspoon dried crushed red pepper

1 tablespoon vegetable oil

3/4 pound 1 1/2-inch-thick sea bass fillets, cut into 3-inch pieces

1 cup canned unsweetened coconut milk

2/3 cup bottled clam juice

minced fresh cilantro

freshly cooked rice

Directions:

1. Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.)
2. Heat oil in medium nonstick skillet over medium-high heat. Add 2 rounded tablespoons spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice.

By RecipeOfHealth.com