Recipe - Gaeng Paa Pla Dook (Jungle Curry With Catfish

CURRY PASTE
2 tablespoon Chopped Lemon Grass
8 Shallots
6 Cloves Garlic
One fourth cup Chopped Lesser Ginger
8 Dried Jalapeno Peppers
1 teaspoon Canned Peppercorns
1 teaspoon Shrimp Paste
One half teaspoon Salt

PREPARATION
2 tablespoon Oil
1 One half pound Catfish, Cut Into 1" Slices
One fourth cup Fish Sauce (Nam Pla)
3 cup Water
One half cup Thai Eggplant
One fourth cup Sliced Green Jalapeno Pepper
One half cup Sweet 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. Stirfry for 1
minute on mediumhigh 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