Preparation

Make the curry sauce:

• In a small saucepan, heat 3 Tbs. of the coconut milk over low heat. Add the curry paste; stir to dissolve. Let the mixture simmer until fragrant, about 2 minutes, stirring to prevent burning. Add the chicken broth, remaining coconut milk, fish sauce, sugar, and turmeric. Simmer until slightly reduced, about 10 minutes. In a separate small bowl, dissolve the cornstarch in the water. Use this to thicken the sauce by adding 1 tsp. at a time and stirring well. Just before serving, stir in the lemon juice.

Prepare the sea bass:

• 在碗中，将柠檬草，红辣椒片，大蒜，姜黄，盐，糖和水混合在一起。加入鲈鱼，转动覆盖，腌制约20分钟。
• 在一个足够大的不粘煎锅中，将油加热到中高火中。加入鱼片并煮至刚完成，每侧5至6分钟。从火上取出，并在纸巾上沥干。将鱼放入绿色咖喱酱中。

Make Ahead Tips

The green curry sauce will keep, covered and refrigerated, for about a week.

For any dish with spicy heat, a sweeter wine gives you the best balance. Fruity-floral Rieslings and Gewürztraminers are ideal. Try Kabinett-level Rieslings from Gunderloch and Zilliken. Or try these varietals: from California, Edmeades’ Mendocino Gewürztraminer or Bonny Doon’s Pacific Rim Riesling; or from the Pacific Northwest, Amity Gewürztraminer of Oregon or Hogue Riesling from Washington.