Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 1/2 oz Grated Coconut (unsweetened) 2 tb Krachai, finely sliced.
2 1/4 lb Catfish fillet. 20 Fresh very hot Thai chilli.
3 tb Finely sliced lemongrass. 20 Peppercorns
4 Onions, medium size. 1/2 ts Salt.
8 Cloves of garlics. 1/2 ts Coliander seeds.
9 Dry red chilli, remove 1/2 ts Cumin.
-seeds 3 Mace.
1 tb Galanga, sliced thin. 2 Cardamom
1 tb Kaffir lime rind, sliced. 1/2 ts Nutmeg.
2 tb Cillantro roots. 4 Kaffir lime leaves.

1. Use the grated coconut to make 1-1/4 cups of coconut milk, by
adding 1/2 cup of very hot water, and working the mixture thouroughly
and squeezing out the coconut milk. You may also substitute an
equivalent amount of canned (unsweetened) coconut milk.

2. Cut the catfish fillet into medium size cubes (about 2" x 2").

3. Discard seeds from the dry chilli, and soak in cold water for at
least a half hour.

4. Separate about 1/2 cup of "cream" from the coconut milk, and heat
in a frying pan. Fry the catfish pieces in the coconut "cream" till
just cooked and put aside.

5. Put the following ingredients in a motar: salt, peppercorns, cumin,
coriander seeds, mace, cardamon, nutmeg. Pound till well mixed into a
fine pulp. Drain the dried chilli (discarding the water) and add to
the paste in motar. Continue pounding till the chilli pieces are
mixed in. Add lemongrass, galanga, kaffir lime rind, cillantro roots,
krachai, and fresh Thai chilli. Continue pounding until it's a fine
well mixed paste. (NOTE: You may substitute with an equivalent amount
of premade Thai "Red Curry Paste").

6. Take the above curry paste with the remaining coconutmilk, and fry
over high heat till boiling. Lower heat to medium and continue
frying, with stiring, till oil starts to form on top of the mixture.
Add the cooked fish pieces and the coconut "cream" mixture. Lower the
heat to low, and gently cook till thouroughly heated. Adjust tastes
with fish sauce and a little sugar (just to have a very slight sweet
taste). Add several kaffir lime leaves and cooked for a little while
longer.

7. Remove to a serving platter and garnish with slices of fresh red
chilli peppers. Serve with plain boiled white rice.
Submitted By JANE KNOX On 11-11-94

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