| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Thai |
Thai, Fish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Chopped Lemon Grass |
| 8 |
|
Shallots |
| 6 |
|
Cloves Garlic |
| 1/4 |
c |
Chopped Lesser Ginger |
| 8 |
|
Dried Jalapeno Peppers |
| 1 |
ts |
Canned Peppercorns |
| 1 |
ts |
Shrimp Paste |
| 1/2 |
ts |
Salt |
| 2 |
tb |
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
CURRY PASTE
PREPARATION
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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