- 500 g (1 lb) fish fillets
- 2 large dried chillies 1
- 5 cloves garlic
- 3 tender lemon leaves
- 1 slice fresh laos or l teaspoon laos powder 
- 2 stalks lemon grass, finely sliced,
- or 2 strips lemon rind
- 1 cup thick coconut milk
- 3 cups thin coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons chopped roasted peanuts
- springs of fresh basil
- 5 or 6 small dried chillies
- oil for frying
- Wash fillets and cut into serving pieces.
- Remove stalks and seeds from large dried chilies and soak in hot water for 10 minutes.
- With mortar and pestle pound the chilies garlic, lemon leaves, laos, lemon grass or lemon rind to a paste (an electric blender can be used, but it may be necessary to add a tablespoon or so of thick coconut milk to facilitate blending to a paste).
- Heat the thick coconut milk in a saucepan until you see the oil floating on top.
- This takes about 10 – 15 minutes on low heat.
- Add pounded or blended mixture and fry until cooked, stirring constantly.
- Add pieces of fish and turn them in the mixture, then add thin coconut milk and fish sauce and simmer for 10 minutes.
- Add peanuts just before end of cooking.
- Serve garnished with basil and small whole dried chilies that have been fried for a few seconds in hot oil.
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