10 1/2 oz Grated Coconut (unsweetened)
2 1/4 lb Catfish fillet.
3 tb Finely sliced lemongrass.
1 tb Galanga, sliced thin.
1 tb Kaffir lime rind, sliced.
2 tb Cillantro roots.
2 tb Krachai, finely sliced.
20    Fresh very hot Thai chilli.
20    Peppercorns
1/2 ts Salt.
4    Onions, medium size.
8    Cloves of garlics.
9    Dry red chilli, remove seeds
1/2 ts Coliander seeds.
1/2 ts Cumin.
3    Mace.
2    Cardamom
1/2 ts Nutmeg.
4    Kaffir lime leaves.

1. Use the grated coconut to make 1-1/4 cups of coconut milk, by adding 1/2
cup of very hot water, and working the mixture thouroughly and squeezing
out the coconut milk. You may also substitute an equivalent amount of
canned (unsweetened) coconut milk.
2. Cut the catfish fillet into medium size cubes (about 2″ x 2″).
3. Discard seeds from the dry chilli, and soak in cold water for at least a
half hour.
4. Separate about 1/2 cup of “cream” from the coconut milk, and heat in a
frying pan. Fry the catfish pieces in the coconut “cream” till just cooked
and put aside.
5. Put the following ingredients in a motar: salt, peppercorns, cumin,
coriander seeds, mace, cardamon, nutmeg. Pound till well mixed into a fine
pulp. Drain the dried chilli (discarding the water) and add to the paste in
motar. Continue pounding till the chilli pieces are mixed in. Add
lemongrass, galanga, kaffir lime rind, cillantro roots, krachai, and fresh
Thai chilli. Continue pounding until its a fine well mixed paste. (NOTE:
You may substitute with an equivalent amount of premade Thai “Red Curry
Paste”). 6. Take the above curry paste with the remaining coconutmilk, and
fry over high heat till boiling. Lower heat to medium and continue frying,
with stiring, till oil starts to form on top of the mixture. Add the cooked
fish pieces and the coconut “cream” mixture. Lower the heat to low, and
gently cook till thouroughly heated. Adjust tastes with fish sauce and a
little sugar (just to have a very slight sweet taste). Add several kaffir
lime leaves and cooked for a little while longer.
7. Remove to a serving platter and garnish with slices of fresh red chilli
peppers. Serve with plain boiled white rice.