Thai Fish Curry

Making your own curry paste from scratch sounds fussy until you realize it takes about five minutes in a food processor and the flavor difference is night and day.

Lemongrass, cilantro stems, turmeric, ginger, cumin, garlic, and dried red chili get blitzed into a vibrant paste, then fried until fragrant.

Thick pieces of sea bass cook gently in coconut milk and clam juice, absorbing all that aromatic warmth before you reduce the liquid into a lush, clingy sauce.

Serve it over steamed rice with a shower of fresh cilantro.

Pro Tips

• The spice paste can be made up to three days ahead and refrigerated. It actually intensifies in flavor over time.
• Cut the sea bass into thick pieces so it holds its shape during simmering. Thin fillets will flake apart.
• After removing the fish, boil the sauce down hard for about eight minutes until it thickens. Then gently return the fish to warm through.
• Clam juice adds a briny depth that water or plain stock can’t match. Don’t skip it.

Variations

• Swap sea bass for halibut, cod, or firm tofu for a vegetarian version.
• Stir in a handful of snap peas or baby spinach during the last minute of cooking for added color.
• Add a splash of fish sauce and a squeeze of lime at the end for extra tang.