Fish with Thai Green Curry

Directions

1. Rinse the fish and pat dry with paper towels. Cut fish into 1-inch pieces (if using bay scallops, just rinse and pat dry). Set aside.
2. Peel tough outer leaves off the lemongrass, then trim 3 inches from tender bottom end of stalk. Chop this piece and put in a food processor. Trim root ends off the cilantro, then cut about 2 inches of stems off leaves and add to food processor; set cilantro leaves aside.
3. Peel the ginger and cut into pieces; add to food processor. Peel the shallot and add to food processor. Whirl lemongrass, cilantro stems, ginger, and shallot in processor until finely minced.
4. In a small bow, stir together juice of 1 1/2 limes (reserving the remainder), fish sauce, and sugar. Set ingredients aside.
5. In a 3-to-4-quart saucepan, warm the oil over medium-high heat and add lemongrass mixture from food processor; cook, stirring, until fragrant, about 1 minute. Stir in the broth and corn. Reduce heat, cover, and simmer until corn is just tender, about 10 minutes.
6. Stir in the curry paste, then the coconut milk and lime juice mixture and let come to a boil. Stir in fish scallops, reduce heat, cover, and simmer until fish is cooked through, aout 5 minutes.
7. Remove from heat, stir in the basil and a handful of reserved cilantro leaves, reserved lime juice if desired, and serve.