Thai Fish Curry
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1 tablespoon vegetable oil
- 1 tablespoon ground cumin
- 1 tablespoon minced fresh ginger
- 1/3 cup finely chopped onion
- 1 tablespoon turmeric
- minced fresh cilantro
- 1 cup canned unsweetened coconut milk
- 3/4 teaspoon dried crushed red pepper
- Carbohydrate 15 g(5%)
- Cholesterol 70 mg(23%)
- Fat 36 g(55%)
- Fiber 2 g(10%)
- Protein 41 g(82%)
- Saturated Fat 23 g(114%)
- Sodium 646 mg(27%)
- Calories 529
Preparation 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 medium-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.
Preparation 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 medium-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.
