PASTE:
3    Dried Numex Chiles,
Stems and seeds removed
1 tb Lemongrass minced
3    Cloves of Garlic
2 md Shallots
4    Dried Asian Chiles, See Note
4    Kaffir lime leaves, See Note
3    Galangal Root thinly sliced,
Substitute Ginger
Pinch of Tumeric
1/2 c  Water
FISH:
4    8 oz Catfish fillets
2 tb Vegetable Oil
1 c  Coconut Milk
1 ts Salt
2 ts Sugar
GARNISH:
4    Kaffir Lime leaves
Very finely julienned

Note:Asian chiles, such as santaka or japones. Note:Kaffir limes leaves may
be purchased in an asian market. Note:Galangal root is available in asian
markets. Soak the New Mexican chiles in water to soften; remove and drain.
Place all the paste ingredients in a blender or food processor and puree
until smooth. Pan fry the catfish in the oil over high heat until firm, but
not browned, turning once. Using a separate pan, cook the paste over medium
heat for about 2 minutes, stirring constantly, until the aroma is released.
Add the coconut milk, salt, and sugar. Add the fish to the sauce and cook 5
more minutes. If the paste is too thick, add more water until the desired
consistency is achieved. Serve with Jasmine rice and the Kaffir lime leaves
. Heat scale medium.