thai-fish-curry-2060.json

{
    "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 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."
    ],
    "ingredients": [
        "1/3 cup finely chopped onion",
        "2 tablespoons minced fresh cilantro stems",
        "2 tablespoons minced fresh lemongrass (from bottom 6 inches of stalk)",
        "1 tablespoon turmeric",
        "1 tablespoon minced fresh ginger",
        "1 tablespoon ground cumin",
        "3 large garlic cloves, halved",
        "3/4 teaspoon dried crushed red pepper",
        "1 tablespoon vegetable oil",
        "3/4 pound 1 1/2-inch-thick sea bass fillets, cut into 3-inch pieces",
        "1 cup canned unsweetened coconut milk",
        "2/3 cup bottled clam juice",
        "Minced fresh cilantro",
        "Freshly cooked rice"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Ginger",
        "Herb",
        "Quick & Easy",
        "Fall",
        "Winter"
    ],
    "title": "Thai Fish Curry",
    "url": "http://www.epicurious.com/recipes/food/views/thai-fish-curry-2060"
}