Ingredients Edit

Directions Edit

  1. Wash fillets and cut into serving pieces.
  2. Remove stalks and seeds from large dried chilies and soak in hot water for 10 minutes.
  3. 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).
  4. Heat the thick coconut milk in a saucepan until you see the oil floating on top.
  5. This takes about 10 – 15 minutes on low heat.
  6. Add pounded or blended mixture and fry until cooked, stirring constantly.
  7. Add pieces of fish and turn them in the mixture, then add thin coconut milk and fish sauce and simmer for 10 minutes.
  8. Add peanuts just before end of cooking.
  9. Serve garnished with basil and small whole dried chilies that have been fried for a few seconds in hot oil.

Notes Edit

  1. laos is a form of ginger. other names for it are "galangal", "java root", "galingale", or "lengkuas". if you can't find it, use 5 ml of powdered ginger mixed with 1 ml of powdered cinnamon.
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