Thai Green Curry And Fish

• 2 tablespoons cilantro leaves fresh, plus extra, for garnish
• 3 stalks lemon grass white part only, chopped
• 5 green chilies chopped
• 3 cloves garlic peeled, halved
• 2 inches fresh root ginger piece, peeled, chopped
• 2 shallots chopped
• 1 teaspoon ground cumin
• 2 tablespoons fish sauce
• 1 tablespoon peanut oil
• 1 cup coconut milk
• 1 cup fish stock
• 2 tablespoons brown sugar
• 4 kaffir lime leaves shredded
• 1 tablespoon lime juice
• 1 1/2 cups white fish fillets firm, diced
• lime wedges
• steamed rice

1. Place cilantro leaves, lemon grass, chilies, garlic, ginger, shallots, cumin and half the fish sauce into a tall bowl. Using a hand blender, process to a smooth paste. Transfer to a sterilized jar.
2. Heat oil in a frying pan on high. Add 1/2 cup of the curry paste and cook for 2-3 mins. Stir in coconut milk, fish stock, brown sugar, lime leaves, lime juice and remaining fish sauce. Bring to a boil. Reduce heat to low and add fish. Simmer, stirring, for 3-4 mins, until fish flakes when tested with a fork.
3. Sprinkle with cilantro and serve with rice and lime wedges.

cilantro, lemon grass, green chilies, garlic, fresh root ginger, shallots, ground cumin, fish sauce, peanut oil, coconut milk, fish stock, brown sugar, lime, lime juice, white fish, lime wedges, rice

Taken from www.yummly.com/recipe/Thai-Green-Curry-and-Fish-1400315 (may not work)