This was tonight's dinner. Great meal. * Exported from MasterCook * Thai Whitefish Curry Recipe By : Plenty with Chef Jaime Laurita, p. 72 Serving Size : 6 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small onions -- finely chopped 3 tbsp vegetable oil 2 cloves garlic -- crushed 3 tbsp ginger -- grated 1 stick lemongrass (use tender part) -- finely chop * 1 tbsp red curry paste 1/2 cup sweet Thai chili sauce -- ** see note 1/2 cup fish sauce 4 cups coconut milk 8 kaffir lime leaves 2 small pieces dried galangal -- OR 1 tsp ground galangal 2 lb orange roughy or other whitefish -- cut in 1" pc. 12 med scallops 8 med shrimp -- peeled & deveined 1 cup cilantro -- chopped 8 thai basil leaves -- *** see note Saute onions in oil until translucent. Add garlic and ginger and cook for 1 minute. Add lemongrass, curry paste, chili and fish sauce and cook for 2 minutes. Add coconut milk, lime leaves, and galangal. Cook over low heat for about 15 minutes. Add fish, scallops and shrimp, bring to a boil, and cook for 10 minutes (or less) or until the fish is done. Add the cilantro and basil. If using dried galangal, remove before serving. - - - - - - - - - - - - - - - - - - Serving Ideas : saffron rice NOTES : Risa's notes: * I substituted some dried lemon zest for the lemongrass ** I substituted some ketchup with a touch of sugar and some sambal for the thai sweet chili sauce *** I used regular basil leaves for the thai basil I also didn't use the shrimp or scallops because we didn't have any. Galangal is a root like ginger and is used the same way - for flavoring. It can be found at specialty stores and at oriental markets. RisaG