Preparation / Directions:
In a food processor or blender, combine the cilantro, scallions, lime juice, coconut, jalapeno, cumin, 1/2 teaspoon of the salt, and the black pepper. Add 1/4 cup of water and process until the green curry paste is smooth and well combined, about 30 seconds.
In a medium saucepan, combine the rice, 2 tablespoons of the green curry paste, 2 1/2 cups of water, the turmeric, and the remaining 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender, about 17 minutes.
Preheat the grill to a medium heat. Spread the remaining green curry paste on the skinless side of the fish. Spray the rack -- off the grill -- with nonstick cooking spray. Grill the fish, skin-side down, for 5 minutes or until the fish is just opaque. Divide the fish and rice among 4 plates and serve.
Helpful hint: In place of the striped bass, you can substitute another lean, flavorful fish, such as sea bass, red snapper, or tilefish.
Comments: Indian food is not the only cuisine that takes advantage of curry. Thai curries -- like this one -- are blended from ingredients such as fresh chiles, scallions, cilantro, lime juice, and a range of spices from sweet to hot; coconut cream stirred into curry sauces serves to tame the fire. Here, flaked coconut adds flavor but little fat to this lively sauce. Serve with a salad.
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