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“Thai Fish Curry”
READY IN:
55mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend onion, cilantro, lemongrass, turmeric, ginger, cumin, garlic, and dried red peppers in a food 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 vegetable oil in a medium non-stick skillet over medium-high heat.
  3. Add 2 rounded tablespoons spice paste; stir 1 minute.
  4. Add fish and cook 2 minutes, turning occasionally with tongs.
  5. Add coconut milk and clam juice; simmer until fish is cooked through, turning occasionally, about 6 minutes.
  6. Transfer fish to plate.
  7. Boil liquid until reduced to thick sauce, about 8 minutes.
  8. Season with salt.
  9. Return fish to sauce and heat through.
  10. Sprinkle with cilantro.
  11. Serve over rice.
  12. The mild spice paste is also great used as a base for chicken and shrimp curries.

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