Thai Fish Curry
Yield
2 -4 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
onions
finely chopped |
|
| 2 | tablespoons |
cilantro stems
minced fresh |
* |
| 2 | tablespoons |
lemongrass
minced fresh |
|
| 1 | tablespoon |
turmeric
|
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 1 | tablespoon |
cumin
ground |
|
| 3 | large |
garlic cloves
halved |
*
|
| ¾ | teaspoon |
red hot chili pepper, dried
crushed |
|
| 1 | tablespoon |
vegetable oil
|
|
| ¾ | pound |
sea bass
fillets, 1 1/2 inch thick, cut in 3 inch pieces |
* |
| 1 | cup |
coconut milk
unsweetened |
|
| ⅔ | cup |
clam juice
bottled |
*
|
| 1 | x |
cilantro
minced fresh |
*
|
| 1 | x |
rice
freshly cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
cilantro stems
minced fresh |
* |
| 3E+1 | ml |
lemongrass
minced fresh |
|
| 15 | ml |
turmeric
|
|
| 15 | ml |
ginger
minced fresh |
|
| 15 | ml |
cumin
ground |
|
| 3 | large |
garlic cloves
halved |
*
|
| 3.8 | ml |
red hot chili pepper, dried
crushed |
|
| 15 | ml |
vegetable oil
|
|
| 340.2 | g |
sea bass
fillets, 1 1/2 inch thick, cut in 3 inch pieces |
* |
| 237 | ml |
coconut milk
unsweetened |
|
| 158 | ml |
clam juice
bottled |
*
|
| 1 | x |
cilantro
minced fresh |
*
|
| 1 | x |
rice
freshly cooked |
*
|
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.
