Thai Fish Curry Vmxv03a Recipe




Thai Fish Curry Vmxv03a Ingredients

1/3 cup finely chopped onion
2 tbsp mncd frsh cilantro stems
2 tbsp mncd frsh lemongrass
1 (frm bottom 6 of stalk)
1 tbsp turmeric
1 tbsp mncd fresh ginger
1 tbsp ground cumin
3 lge garlic clvs, halved
3/4 tsp dried crushed red pepper
1 tbsp vegetable oi
3/4 lb 1 1/2 thick sea bass
1 fillets, cut in 3 pieces
1 cup cnd unswtnd coconut milk
2/3 cup bottled clam juice
1 minced fresh cilantro
1 freshly cooked rice

A Recipe for
Thai Fish Curry Vmxv03a

 

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To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.


This Recipe for Thai Fish Curry Vmxv03a is one of thousands in the Recipes-to-go Asian Cookbook.


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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Thai Fish Curry Vmxv03a

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Thai Fish Curry Vmxv03a 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 T 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. From Bon Appetit, June, 1992. MM format by Mike Kean.

Serves: 2

 

 

 

 

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Thai Fish Curry Vmxv03a Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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