2 mahi mahi filets
2 T green curry paste
2 T olive oil
1 cup chicken stock
1 can coconut cream (unsweetened)
1 T Penzeys Bangkok Blend
Fish sauce (nam pla or nuoc mam)
Fry the curry paste in 1T oil in a heavy sauce pan. add the chicken stock and reduce. Add the coconut cream and a splash of fish sauce, simmer till reduced by half. Dust the fish filets with bangkok blend, saute till cooked through. Serve with sauce.