Thai Pla Doog Pad Ped (Crisp-fried Catfish with Hot Curry) Serves 6 to 8.

Will work with any fish.

This should be served and eaten as soon as it's been folded into the sauce.

Ingredients:

2 lbs catfish steaks (or fillets) or snapper, etc.
vegetable oil for frying

1/2 cup vegetable oil
3 recipes Red Curry 2 (see below)
2 Tbs nam pla (fish sauce)
1/4 cup granulated sugar

Cilantro (Coriander sprigs)

Procedu

1. If using fillets, slice them into 1" squares. Pat the fish dry with
paper towels.

2. Pour about 1" of oil in a hot wok or deep skillet and bring to 375 F.
Fry the fish, turning frequently, until it's firm and crisp. About 3
minutes for snapper, 5 for catfish. To make it Thai style (so the bones are
edible), cook it 'til it's crisp all the way through. Set aside on paper
towels.

3. Heat a wok or large saucepan and add 1/2 cup oil. Add the Red Curry 2
and stir fry over medium heat until the curry is fragrant and thick, 5 or
10 minutes. The color will change to dark red and the aroma will be . . .
full! Add the nam pla and sugar and mix them in well. The curry should be
thick, but not pasty. If it's too thick, add water, one tablespoon at a
time, until you have a smooth, thick sauce.

4. Add the fish and fold it in very gently, making sure that each piece is
evenly coated. Try not to break the pieces of fish.

5. Remove the fish and sauce to a warm serving bowl, garnish with cilantro
and serve immediately with rice. Don't try to keep it warm, as the fish
will get soggy.

Variation: Garnish with pickled rhizome if ya can find it.

Red Curry II (Nam Prig Gaeng Pet) (makes ¼ cup or up to ½ cup if ground
with water) [part of 'Prik Dong' Thai condiment tray]

Ingredients:

9 small dried red chiles
2 pieces kah (galangal)
2 pieces Kaffir lime rind
1/4 cup warm water

1 stalk lemon grass, bottom 6 inches only

2 tbs finely chopped garlic
1/4 cup finely chopped yellow onion
1 tsp shrimp paste
1/4 cup finely chopped coriander root or bottom inch of cilantro

Procedu

1. Remove the stems and seeds from the chiles. Soak the chiles, kah and
Kaffir lime leaves in the warm water at least 15 minutes. Drain, reserving
the water if you'll be using a blender later.

2. Chop the chiles, kah, Kaffir lime leaves and lemon grass finely.

3. Combine all and pound in a mortar or grind in a blender, adding water as
necessary, to form a smooth paste.

Keeps 2 weeks in the 'fridge, 6 months in the freezer.

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