Thai Fish Curry

Blend onion, cilantro, lemongrass, turmeric, ginger, cumin, garlic, and dried red peppers in a food processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.)

Heat vegetable oil in a medium non-stick 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; 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.

The mild spice paste is also great used as a base for chicken and shrimp curries.