Recipe: Thai Fish and Corn Curry

the appetizer:

Braises and Stews by Tori Ritchie presents easy and perfect cold weather recipes, including Thai Fish and Corn Curry; Pappardelle with Ragú; and Portuguese Clam and Sausage Stew.

Cookbook

Thai Fish and Corn Curry

Serves 4 to 6

Making a Thai-style dish at home requires a few special ingredients; fortunately, most of them can be found at supermarkets. Look for lemongrass in the produce section, and fish sauce, curry paste, and canned coconut milk in the Asian or International section (Thai Kitchen is a very reliable brand). If you can't find Thai or purple basil, use regular basil. Serve curry with steamed jasmine rice.

1 pound skinless halibut fillets,
or other firm white fish fillets, or bay scallops
1 stalk lemongrass
1/2 bunch fresh cilantro
2-inch piece fresh ginger
1 whole shallot
2 limes, juiced
3 tablespoons fish sauce
2 teaspoons brown sugar
2 tablespoons vegetable oil
3/4 cup vegetable broth or chicken broth
2 cups (2 cobs) fresh or frozen, unthawed corn kernels
1 teaspoon green curry paste
1/2 cup coconut milk
1 cup fresh Thai basil leaves, torn into pieces

Rinse the fish and pat dry with paper towels. Cut fish into 1-inch pieces (if using bay scallops, just rinse and pat dry). Set fish aside.

Peel tough outer leaves off the lemongrass, then trim 3 inches from tender bottom end of stalk. Chop this piece and put in a food processor. Trim root ends off the cilantro, then cut about 2 inches of stems off leaves and add to food processor; set cilantro leaves aside. Peel the ginger and cut into pieces; add to food processor. Peel the shallot and add to food processor. Whirl lemongrass, cilantro stems, ginger, and shallot in processor until finely minced. In a small bowl, stir together the lime juice, fish sauce, and sugar. Set ingredients aside.

In a 3- to 4-quart saucepan, warm the oil over medium-high heat and add lemongrass mixture from food processor; cook, stirring, until fragrant, about 1 minute. Stir in the broth and corn. Reduce heat, cover, and simmer until corn is just tender, about 10 minutes. Stir in the curry paste, then the coconut milk and lime juice mixture and let come to a boil. Stir in fish or scallops, reduce heat, cover, and simmer until fish is cooked through, about 5 minutes. Remove from heat, stir in the basil and a handful of reserved cilantro leaves, and serve.