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–+ servings

Thai Green Curry Sea Bass

A floral flavor bomb!
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Cook Time: 45 minutes
Course: Main Course
Cuisine: Asian
Keyword: Fish, seabass, Seafood
Servings: 2

Equipment

  • Food processor/blender
  • Rice pot
  • Nonstick sautee pan

Ingredients
 

  • 2 Sea Bass filets
  • 1 TBSP Butter
  • 1 TBSP Coconut oil
  • 1 cup Jasmine rice

Curry Paste

  • 3-4 Thai green chilis - chopped
  • 1 Jalapeno - deseeded, chopped
  • 10 leaves Thai Basil - chopped
  • 1 small Shallot - chopped
  • 1 Lemongrass stem - trimmed, chopped
  • 1 TBSP Galangal, microplaned - or Ginger
  • 1/2 Lime, whole - zest
  • 2 TBSP Cilantro - chopped w/ stems
  • 1 tsp Fish sauce
  • 1/4 tsp Turmeric
  • 1-2 TBSP water
  • 1 tsp Kosher salt
  • 1 tsp Coriander - seeds
  • 1/2 tsp Cumin - seeds
  • 1/2 tsp white pepper - whole

Curry

  • 3 TBSP Curry paste - from above
  • 1 can Coconut milk, 14oz - full fat
  • 1/2 cup Chicken stock
  • 1 TBSP Brown sugar
  • 1 tsp Fish sauce

Garnish

  • Red Thai chilis - thinly sliced
  • Thai Basil or cilantro - chiffonade

Instructions

  • Preheat oven to 350F

Make curry paste

  • Add everything above except the whole spices (Coriander, cumin, pepper) to a food processor or blender. Use just enough water to make a thick paste. Process until you have a very smooth, fine paste. If your machine can't get it super fine, use a large mortar/pestle to grind.
  • With mortar/pestle, grind whole spices until fine. Set aside.

Make Jasmine rice

  • In pot over HIGH heat, bring 1.25 Cups water and 1 C rice to quick simmer. Cover and put heat to low, 10-12 minutes.
  • Remove from heat, let sit 10 min with cover on. Fluff and serve

Finish curry

  • In medium high walled pan, on MED heat, toast ground spices 1-2 minutes. Add curry paste to pan, mix with spices and sautee, 2 min.
  • Add coconut milk, stock, fish sauce, sugar. Bring to simmer, on LOW, 10 min.

Cook Fish (when curry starts to simmer)

  • In a medium, non-stick pan over MED heat, sautee filets in butter and coconut oil. 2 minutes each side or until golden. Place in oven to finish cooking to desired doneness.

Notes

Shortcut: you can certainly use store bought green chili paste but... make the fresh version, it's worth it!
Tried this recipe?Let us know how it was!