| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Thai |
Fish, Seafood, Thailand |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Chopped Lemon Grass |
| 8 |
|
Shallots |
| 6 |
|
Cloves Garlic |
| 1/4 |
c |
Chopped Lesser Ginger |
| 8 |
|
Dried Jalapeno Peppers |
| 1 |
t |
Canned Peppercorns |
| 1 |
t |
Shrimp Paste |
| 1/2 |
t |
Salt |
| 2 |
T |
Oil |
| 1 1/2 |
lb |
Catfish, Cut Into 1" Slices |
| 1/4 |
c |
Fish Sauce, Nam Pla |
| 3 |
c |
Water |
| 1/2 |
c |
Thai Eggplant |
| 1/4 |
c |
Sliced Green Jalapeno Pepper |
| 1/2 |
c |
Sweet Basil Leaves |
| 10 |
|
Whole Kaffir Lime Leaves |
INSTRUCTIONS
In the days when travel through various parts of Thailand required
journeying through areas of jungle, the people had to make do with
what was available there. This recipe is so named because the
ingredients and cooking method made it a suitable dish for the jungle.
Best eaten in the presence of monkeys, tigers and snakes to keep it
more authentic. ~----------------- Combine all the ingredients for the
curry paste, using a mortar and pestle or a blender. Heat a large
saucepan and add the oil and curry paste. Stir-fry for 1 minute on
medium-high heat. Add the fish, fish sauce, water and eggplant and
heat to boiling. Cook, stirring, for 3 minutes. Add the remaining
ingredients and remove from the heat. Serve. From: Thailand The
Beautiful Cookbook. Typed by Syd Bigger. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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