Striper Thai Curry Style- Easy, Yummy and Quickby Lou and Linda Gabric on 03/11/12
1 1/2 pounds striped bass filet- cut in 2 inch chunks
1 can coconut milk, 2 tablespoons bottled Thai red curry paste, 1/2 cup chicken broth
2 cups broccoli flowerets & 2 cups diced pototatoes
1 tablespoon brown sugar, 1 teaspoon lime juice, 1/2 teaspoon salt
Blanch broccoli and potato 2 minutes in boiling water. Drain and set aside. Remove coconut cream from milk and put about 1/2 cup of the hard cream in large saucepan. Add curry paste and heat until both are melted and bubbling. Add coconut milk, broth, sugar, lime and salt and bring to boil. Add vegetables and fish and heat until fish is cooked through, about 5 minutes. Top with fresh cilantro, add sriracha or cayenne to taste. Serve with cooked rice.