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Spicy Coconut Fish Curry

  • ACTIVE: 20 MIN

This sweet-and-spicy fish stew is also great with sea bass.

  1. 2 tablespoons vegetable oil
  2. 1 large onion, halved and thinly sliced
  3. 2 garlic cloves, thinly sliced
  4. 2 tablespoons julienned fresh ginger
  5. 1 stalk of fresh lemongrass, tender inner bulb only, julienned
  6. 1 1/2 tablespoons Madras curry powder
  7. One 14-ounce can unsweetened coconut milk
  8. 3 cups fish stock or bottled clam juice
  9. 1 tablespoon Asian fish sauce
  10. 1 tablespoon dark brown sugar
  11. 2 teaspoons Chinese chile-garlic sauce
  12. Salt and freshly ground pepper
  13. 1 pound large red potatoes, peeled and cut into 2-inch chunks
  14. 2 pounds skinless red snapper fillets, cut into 2-inch chunks
  15. 2 tablespoons cilantro leaves
  16. Steamed rice and lime wedges, for serving
  1. In a large enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion, garlic, ginger and lemongrass and cook over high heat, stirring, until golden, about 5 minutes. Add the curry powder and cook, stirring, until fragrant. Add the coconut milk, fish stock, fish sauce, brown sugar and chili-garlic sauce. Season with salt and pepper and bring to a boil.
  2. Add the potatoes and simmer over low heat until tender, about 30 minutes. Add the fish and simmer, stirring occasionally, until just cooked through, 5 to 10 minutes longer. Stir in the cilantro. Serve the curry with rice and lime wedges.


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