8piecesdried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)rehydrated
pinchsea salt (เกลือทะเล)
1 1/2 tablespoonslemongrass (ตะไคร้)
1tablespoongalangal (ข่า)
2tablespoonsfingerroot (krachai) (กระชาย)
2tablespoonsThai garlic (กระเทียมไทย)
2 1/2tablespoonsshallots (หอมแดง)
1/4cupsmoke-dried fish (all varieties) (ปลาย่างรมควัน)
1/4cupCooked catfish meat (เนื้อปลาดุกต้ม )
Season with:
fish sauce (น้ำปลา)
Instructions
Prepare the cooked catfish meat:
Slice the catfish into 1-inch (2.5 cm). It will be cooked in the curry, and a small amount to thicken the curry paste. Reserve the rest of the catfish for the curry.
Cook the amount of catfish required for the paste and cook it in boiling water until cooked. Then collect the meat, and set it aside.
Prepare the paste.
An overview of the curry paste ingredients.
Deseed and rehydrate the dried chilies in hot water.
Pound the curry paste, starting with the chilies and gradually adding the other ingredients from the driest to the wettest. Pound the paste until it is smooth with a rounded aroma.
Add the meat of the cooked catfish to the paste and pound well. Set aside.
Cook the curry
In a pot, dilute the paste in water to the preferred consistency.
Bring to a boil and cook until the paste loses its rawness.
Add the sliced catfish and cook until done.
Add the tamarind leaves and allow them to cook briefly to release their sourness.
Season with fish sauce and tamarind paste if required.
Add the lemon basil.
Serve and garnish with fresh fingerroot leaves and young tamarind leaves.