I had a hankering for Thai food since we're currently planning a trip to Thailand. I did a quick search, and voila! I completely 100% copied this recipe, which is an almost 100% copy of this recipe. Isn't plagiarism the sincerest form of flattery?

Thai Fish Curry, adapted from epicurious/Bon Appetit/wineguyworld blogspot

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 (or 1/2 tbs powdered)
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
3 large garlic cloves, halved
3/4 teaspoon dried crushed red pepper
2+ jalapeno peppers (depending on heat level), seeded and chopped

1 tablespoon vegetable oil
2/3 pound 1 1/2-inch-thick halibut fillets, cut into 3-inch pieces (can use any mild fish, or even other protein)
1 cup canned unsweetened coconut milk (using the whole can is okay, but dilutes the flavors some)
salt to taste
Minced fresh cilantro

method:
1-Blend first 9 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead or frozen until you're ready to use it. Cover and chill.)

2-Heat oil in medium nonstick skillet over medium-high heat. Add 3 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 almost cooked through, turning occasionally, about 4-6 minutes depending on thickness of fillets. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 10 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice.