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Title: Jungle Curry with Catfish - Gaeng Paa Pla Dook *
Categories: Thai Seafood
Yield: 4 Servings

CURRY PASTE
2tbChopped Lemon Grass
8 Shallots
6 Cloves Garlic
1/4cChopped Lesser Ginger
8 Dried Jalapeno Peppers
1tsCanned Peppercorns
1tsShrimp Paste
1/2tsSalt
PREPARATION
2tbOil
1 1/2lbCatfish, Cut Into 1" Slices
1/4cFish Sauce (Nam Pla)
3cWater
1/2cThai Eggplant
1/4cSliced Green Jalapeno Pepper
1/2cSweet Basil Leaves
10 Whole Kaffir Lime Leaves

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.

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