Thai Fish Curry

• 13 cup onion, finely chopped
• 2 tablespoons fresh cilantro stems, minced
• 2 tablespoons fresh lemongrass, minced (from bottom 6 inches of stalk)
• 1 tablespoon turmeric
• 1 tablespoon fresh ginger, minced
• 1 tablespoon cumin, ground
• 3 garlic cloves, halved
• 34 teaspoon dried red pepper, crushed
• 1 tablespoon vegetable oil
• 34 lb sea bass fillet, cut into 3 inch pieces (1 1/2 inch)
• 1 cup canned unsweetened coconut milk
• 23 cup bottled clam juice
• fresh cilantro, minced
• rice, freshly cooked

1. Blend onion, cilantro, lemongrass, turmeric, ginger, cumin, garlic, and dried red peppers in a food processor to dry paste, stopping frequently to scrape down sides of work bowl.
2. (Paste can be prepared 3 days ahead.
3. Cover and chill.)
4. Heat vegetable oil in a medium non-stick skillet over medium-high heat.
5. Add 2 rounded tablespoons spice paste; stir 1 minute.
6. Add fish and cook 2 minutes, turning occasionally with tongs.
7. Add coconut milk and clam juice; simmer until fish is cooked through, turning occasionally, about 6 minutes.
8. Transfer fish to plate.
9. Boil liquid until reduced to thick sauce, about 8 minutes.
10. Season with salt.
11. Return fish to sauce and heat through.
12. Sprinkle with cilantro.
13. Serve over rice.
14. The mild spice paste is also great used as a base for chicken and shrimp curries.

onion, fresh cilantro stems, fresh lemongrass, turmeric, fresh ginger, cumin, garlic, red pepper, vegetable oil, bass fillet, milk, clam juice, fresh cilantro, rice

Taken from www.food.com/recipe/thai-fish-curry-338 (may not work)