Thai fish curry

As a quick after work meal, I will frequently make Thai curry. In that case, I buy jarred red or green curry paste, cook some protein in it, add coconut milk and some veggies and finish cooking. In this recipe, you make your own curry paste, which really is much more yummy. It's better than the thai curry you'll get at your local Asian fusion restaurant (though not as good as a really authentic restaurant). I usually use any firm white fish that looks good. Serve with my favorite, jasmine rice. FYI, this recipe only makes two servings.

Ingredients
1/3 cup finely chopped onion
2 tablespoons minced fresh cilantro stems
2 tablespoons minced fresh lemongrass (from bottom 6 inches of stalk)
1 tablespoon turmeric
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
3 large garlic cloves, halved
3/4 teaspoon dried crushed red pepper

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

Preparation
Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium nonstick 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 and 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.