Thai fish curry
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Finely chopped onion |
| 2 | tablespoons | Mncd frsh cilantro stems |
| 2 | tablespoons | Mncd frsh lemongrass |
| (frm bottom 6\" of stalk) | ||
| 1 | tablespoon | Turmeric |
| 1 | tablespoon | Mncd fresh ginger |
| 1 | tablespoon | Ground cumin |
| 3 | Lge garlic clvs, halved | |
| ¾ | teaspoon | Dried crushed red pepper |
| 1 | tablespoon | Vegetable oi |
| ¾ | pounds | 1 1/2\" thick sea bass |
| Fillets, cut in 3\" pieces | ||
| 1 | cup | Cnd unswtnd coconut milk |
| ⅔ | cup | Bottled clam juice |
| Minced fresh cilantro | ||
| Freshly cooked rice | ||
Directions
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.) Heat oil in medium nonstick skillet over med-high heat. Add 2 rounded T 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. From Bon Appetit, June, 1992. MM format by Mike Kean.
File
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