Spicy Coconut Fish Curry

• 2 tablespoons vegetable oil
• 1 large onion, halved and thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tablespoons julienned fresh ginger
• 1 stalk of fresh lemongrass, tender inner bulb only, julienned
• 1 1/2 tablespoons Madras curry powder
• One 14-ounce can unsweetened coconut milk
• 3 cups fish stock or bottled clam juice
• 1 tablespoon Asian fish sauce
• 1 tablespoon dark brown sugar
• 2 teaspoons Chinese chile-garlic sauce
• Salt and freshly ground pepper
• 1 pound large red potatoes, peeled and cut into 2-inch chunks
• 2 pounds skinless red snapper fillets, cut into 2-inch chunks
• 2 tablespoons cilantro leaves
• Steamed rice and lime wedges, for serving

1. In a large enameled cast-iron casserole or Dutch oven, heat the oil.
2. Add the onion, garlic, ginger and lemongrass and cook over high heat, stirring, until golden, about 5 minutes.
3. Add the curry powder and cook, stirring, until fragrant.
4. Add the coconut milk, fish stock, fish sauce, brown sugar and chili-garlic sauce.
5. Season with salt and pepper and bring to a boil.
6. Add the potatoes and simmer over low heat until tender, about 30 minutes.
7. Add the fish and simmer, stirring occasionally, until just cooked through, 5 to 10 minutes longer.
8. Stir in the cilantro.
9. Serve the curry with rice and lime wedges.

vegetable oil, onion, garlic, ginger, fresh lemongrass, curry powder, milk, fish stock, fish sauce, brown sugar, garlic, salt, red potatoes, red snapper, cilantro, rice

Taken from www.foodandwine.com/recipes/february-2008-spicy-coconut-fish-curry (may not work)