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THAI FISH CURRY

Bangkok style



SERVES 2 - Double Recipe for 4


INGREDIENTS

  1.  

       1/3 cup finely chopped onion

       2 tablespoons minced fresh cilantro stems

       2 tablespoons minced fresh lemongrass (from bottom 6 inches of stalk)

       1 tablespoon turmeric

       1 tablespoon minced fresh ginger

       1 tablespoon ground cumin

       3 large garlic cloves, halved

       3/4 teaspoon dried crushed red pepper

       3 cloves crushed garlic

  1.  

       1 tablespoon vegetable oil

       3/4 pound 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

        

PREPARATION

1.     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.)

2.     Heat oil in medium nonstick skillet over medium-high heat. Add 2 rounded tablespoons 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.

 

WONDERFUL BRUNCH TREAT!
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