Cambodian Fish Coconut Curry

This is a mostly sweet, somewhat spicy fish curry.  As written, the recipe will serve 6 small portions, or two big ones (for dinner) and two smaller ones (for lunch the next day).  It is gluten-free and diary-free.

Ingredients

• 4 frozen tilapia fillets or other white fish, thawed and chopped into 1x1 in. pieces
• 1 small red onion, roughly chopped
• 4 large garlic cloves, roughly chopped
• 1 2-inch piece of ginger, peeled and roughly chopped
• 1 stalk lemongrass, outer husks discarded, roughly chopped
• 1 can coconut milk or cream (the cream is thicker but either will work)
• 1 t. turmeric powder
• 1 t. smoked paprika
• 1 T. brown sugar
• 2 T. fish sauce
• 4 Thai chilies, finely sliced
• juice of 1 lemon
• cooked white rice for serving

Instructions

Boil the lemongrass in 1/4 c. water for 10 minutes to soften the pieces.  If the water evaporates away, just add a little more.

Put the onion, garlic, ginger, and softened lemongrass into blender or food processor and process into a pulp.  It's okay to add a little water to help it along, but not too much.

Heat a little bit of oil in a wok and fry the onion-garlic-ginger-lemongrass pulp for about 5 minutes.  Add the coconut milk, turmeric, paprika, brown sugar, fish sauce, and Thai chilies and bring to a boil.

Add the fish pieces and cook until they are done, about 3 minutes.  Add the lemon juice and remove from heat.

Ladle the curry over rice in a bowl.