Thai Fish Curry

Directions

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 nonstick skillet over med-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.