 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 2 |
|
Thai Fish Curry Ingredients:
1/3 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 |
3/4 teaspoon dried red pepper, crushed |
1 tablespoon vegetable oil |
3/4 lb sea bass fillet, cut into 3 inch pieces (1 1/2 inch) |
1 cup canned unsweetened coconut milk |
2/3 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. (Paste can be prepared 3 days ahead. Cover and chill.)
2. Heat vegetable oil in a medium non-stick skillet over medium-high heat.
3. Add 2 rounded tablespoons spice paste; stir 1 minute.
4. Add fish and cook 2 minutes, turning occasionally with tongs.
5. Add coconut milk and clam juice; simmer until fish is cooked through, turning occasionally, about 6 minutes.
6. Transfer fish to plate.
7. Boil liquid until reduced to thick sauce, about 8 minutes.
8. Season with salt.
9. Return fish to sauce and heat through.
10. Sprinkle with cilantro.
11. Serve over rice.
12. The mild spice paste is also great used as a base for chicken and shrimp curries.
|
|