Catfish, dried chilies, shallots, crispy garlic, pepper, coriander seeds, cumin,
Luk Chan (fragrant eeds), Dok Chan (fragrant flowers), cloves, kaffir lime rind,
wild ginger, shrimp paste, salt, coconut, spur chilies, kaffir lime leaves,
sweet basil leaves, fish sauce, sugar, and young green pepper.
Clean catfish meat, then cut in to proper
pieces. Pound all the ingredients for chili paste, then fry it with the coconut
cream until cooked and fragrant. Put the prepared catfish meat into the fried
chili paste, then stir fry it until well mixed. Then put it into a pot, put
on heat, and add some fish sauce and a pinch of sugar.
Put in the finely sliced wild ginger, taste and adjust the taste until satisfied.
Then add spur chilies, the already cut kaffir lime leaves, and sweet basil leaves.
Add some young green peppers, if preferred. It is then ready for serve. The
delicious curry must be hot and spicy.
(Mom Luang Nuang Nilruttana. 2537 B.E: 238,276,290)
Translator : Aketawan
28 Sep 2003