Coconut Fish Curry with Charred Chiles & Lime recipe | PCC Community Markets

Ingredients

• 2 jalapeños, seeds and membranes removed (for more heat, only remove from 1 jalapeño)
• 2 stalks lemongrass, chopped (use bottom 5 inches)
• 1/2 cup chopped shallots
• 1/4 cup cilantro stems (save the leaves)
• 1 clove garlic
• 2 tablespoons peeled and chopped ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon dried turmeric or 1 teaspoon grated fresh turmeric
• 5 lime leaves, grind 1 for use in the curry paste, reserve the rest whole (or substitute with the zest from 2 limes)
• 1/4 cup stock or water
• 1 tablespoon high-heat oil
• 1 (14-ounce) can coconut milk
• 1 tablespoon fish sauce
• 1/2 pound halibut, cut into chunks
• Toasted sesame seeds, for garnish
• 1 teaspoon high-heat oil
• 4 Fresno or jalapeño chiles, seeded and minced, to taste
• 2 tablespoons diced red onions
• 1/2 cup chopped cilantro leaves
• 2 limes, rinds removed and roughly chopped
• Salt, to taste