Staring into my fridge last Tuesday, that big jar of homemade red curry paste glared back at me. I'd made it for phat phrik khing earlier that week, but honestly? You can only eat so many stir-fried green beans before craving something... different. When Adri suggested fish for dinner, the lightbulb moment hit: why not use this vibrant paste twice over? Marinade AND sauce. Double duty, maximum flavor, minimal fuss—my kind of weeknight magic. The sticky jar suddenly looked like pure potential.

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That paste is everything. Rehydrating those dried guajillos in boiling water felt like waking up sleeping giants—their smoky sweetness blooming. Into the blender they went with:

• 3 garlic cloves, rough-chopped

• 1 shallot, crying as I peeled it

• Fiery little Thai bird chiles (I used 2, Adri’s tolerance isn’t mine!)

• A hefty bunch of cilantro stems (don’t waste those!) 🍃

• Lemongrass’s tender core, sliced thin

• Ginger’s spicy warmth

• White pepper’s subtle kick

Blending it into that thick, fragrant paste—salty, complex, alive—was pure kitchen therapy. The smell alone transported me. Half became the marinade, whisked simply with olive oil. The other half? Transformed into the sauce with more olive oil, bright lemon juice, and a whole quarter cup of fresh mint. Water loosened it just right.

Now, the fish. Halibut fillets, thick and pearly, went straight into the curry marinade. I let them soak while battling the grill. Charcoal chimney starters still intimidate me a little—that moment when you pour glowing coals, hoping you’ve got the heat zone right. Preheating is non-negotiable. So is oiling the grate. Aggressively. I learned the hard way last summer with salmon skin tragedy.

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Placing the halibut onto that searing-hot grate? Nerve-wracking. Lid down. Three minutes. Peeking... Please don’t stick. The sigh of relief when my fish spatula slid cleanly underneath! Flipped them, spooned that vibrant mint-curry sauce over the top, and let the second side work its magic. Thermometer reading 140°F? Perfect. Flaky, moist, infused with smoke and spice.

Serving it was simple. More sauce spooned generously over each fillet, spreading it like edible sunshine. A final scatter of cilantro leaves. That first bite? The marinade’s deep penetration, the sauce’s fresh zing, the grill’s kiss—it just sang. Summer on a plate, ready in barely over 30 minutes active time. Adri’s smile said it all.

Looking ahead? I’m dreaming beyond halibut. That jar’s getting refilled this weekend. Black cod next time, maybe? Or skewered shrimp kissed by that same curry marinade. Summer 2025 feels ripe for grilling experiments. Maybe I’ll swap mint for basil in the sauce when tomatoes peak. Or throw some charred summer squash alongside. The paste is the passport—where it takes the fish (or veggies!) is the adventure. That’s the beauty of a good fridge staple reborn.