Thai Fish Curry

Course : Fish
Serves: 2
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1/3 cup finely chopped onion
2 tablespoons frsh cilantro stems, minced
2 tablespoons frsh lemongrass, minced -- (frm bottom 6 inch of stalk)
1 tablespoon turmeric
1 tablespoon fresh ginger
1 tablespoon ground cumin
3 cloves garlic -- halved
3/4 teaspoon dried crushed red pepper
1 tablespoon vegetable oil
3/4 pound thick sea bass
1 fillets fillets cut in 3 inch pieces
1 cup unswtnd coconut milk
2/3 cup bottled clam juice
1 bunch minced fresh cilantro
2 Cup freshly cooked rice

Preparation / 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.

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