Jungle Curry With Catfish - Gaeng Paa Pla Dook

Recipe Ingredients

		Curry Paste
2 tablespoons	30ml	Chopped lemon grass
8		Shallots
6		Garlic
1/4 cup	36g / 1.3oz	Chopped lesser ginger
8		Dried jalapeno peppers
1 teaspoon	5ml	Canned peppercorns
1 teaspoon	5ml	Shrimp paste
1/2 teaspoon	2.5ml	Salt
		Preparation
2 tablespoons	30ml	Oil
1 1/2 lbs	681g / 24oz	Catfish - cut into 1" slices
1/4 cup	59ml	Fish sauce - (nam pla)
3 cups	711ml	Water
1/2 cup	99g / 3.5oz	Thai eggplant
1/4 cup	59ml	Sliced green jalapeno pepper
1/2 cup	20g / 0.7oz	Sweet basil leaves
10		Kaffir lime leaves

Recipe 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.

Source:
Bernard Clayton, Jr.

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