1/2cupfresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)yellow and green chilies, cut into large pieces
Serve with
fresh vegetables (ผักสด)cucumber, rose apple, white turmeric, coriander, morning glory, Vietnamese coriander, Thai basil, green mango and yard long beans.
Instructions
Charcoal grill a whole catfish over low heat until dry. The process is described here. Remove the meat from the fish; discard the skin and bones.
Fermented fish; the ground roasted rice used in the fermentation is seen as a brown paste on the fish.
Remove the meat from the fermented whole fish; discard the skin and bones.
Using a knife, mince the pork belly. Set aside.
Peel the shrimp and crush them with a heavy knife. It will improve their texture.
Using a knife, mince the shrimp and set aside.
With a heavy knife, chop fresh bird’s eye chilies with fresh Karen chilies.
Add the fermented fish meat and grilled catfish meat, and mince together with the chilies.
Set a wok with pork lard over medium-low heat; add the minced pork and fry until done.
Add the minced shrimp meat; continue to fry.
Add the minced fish and chilies.
Add torn kaffir lime leaves.
Add thinly sliced lemongrass.
Keep stir frying everything together.
Add sliced shallots.
Add young galangal and julienned fingerroot (and galangal flowers if used).