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home > recipes > seafood > thai fish curry
1/3 cup finely chopped onion 2 Tbsp minced fresh cilantro stems 2 Tbsp minced fresh lemon grass; (from bottom 6 inches of stalk) 1 Tbsp turmeric 1 Tbsp minced fresh ginger 1 Tbsp ground cumin 3 large garlic cloves; halved 3/4 tsp dried crushed red pepper 1 Tbsp vegetable oil 3/4 lb (1 1/2 inch) thick sea bass fillets; cut into 3 inch pieces 1 cup canned unsweetened coconut milk 2/3 cup bottled clam juice Minced fresh cilantro Freshly cooked rice 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 non stick skillet over medium-high heat. Add 2 rounded Tbsp 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. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2

Thai Fish Curry


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list all recipes for SEAFOOD (335)
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keyword: curry
ethnicity: thai
recipes for seafood
recipes by jack
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(posted April 13, 2005)

1/3 cup finely chopped
onion
2 Tbsp minced fresh
cilantro stems
2 Tbsp minced fresh
lemon grass; (from bottom 6 inches of stalk)
1 Tbsp
turmeric
1 Tbsp minced fresh ginger
1 Tbsp ground
cumin
3 large
garlic cloves; halved
3/4 tsp dried crushed red pepper
1 Tbsp vegetable oil
3/4 lb (1 1/2 inch)
thick sea
bass fillets; cut into 3 inch pieces
1 cup canned unsweetened
coconut milk
2/3 cup bottled
clam juice
Minced fresh
cilantro
Freshly
cooked rice

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 non stick
skillet over medium-high heat. Add 2 rounded Tbsp 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.

The mild spice paste is also great used as a base for
chicken and shrimp curries.

Serves: 2


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