Thai Fish Curry

Thai Fish Curry Ingredients

1/3 c Finely chopped onion	3/4 ts Dried crushed red pepper
2 tb Mncd frsh cilantro stems	1 tb Vegetable oi
2 tb Mncd frsh lemongrass	3/4 lb 1 1/2" thick sea bass
(frm bottom 6" of stalk)	Fillets, cut in 3" pieces
1 tb Turmeric	1 c Cnd unswtnd coconut milk
1 tb Mncd fresh ginger	2/3 c Bottled clam juice
1 tb Ground cumin	Minced fresh cilantro
3 Lge garlic clvs, halved	Freshly cooked rice

Instructions for Thai Fish Curry

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: Seafood-OtherCuisine: Thai

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