• Ingredients: 26
  • Serves: 2

Thai fish curry with vegetable oil, , canned unsweetened coconut milk, bottled clam juice, minced fresh cilantro, freshly cooked rice.


  • 1 tbsp. vegetable oil
  • 3/4 pound 1 1/2-inch-thick sea bass fillets, cut into 3-inch pcs.
  • 1 cup canned unsweetened coconut milk
  • 2/3 cup bottled clam juice
  • Minced fresh cilantro
  • Freshly cooked rice

For garnish

  • *available at Asian markets

For pork

  • 6 tablespoons chilled butter, cut into pcs.

For vegetables

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


  1. Step 1 Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl.
  2. Step 2 Heat oil in medium nonstick skillet over medium-high heat. Add 2 rounded tablespoons spice paste; stir 1 minute.

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  3. Step 3 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.

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  4. Step 4 Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt.

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