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Name: Gaeng Paa Pla Dook (Jungle Curry with Catfish
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 6 Garlic; 1 ts Canned Peppercorns; 3 c Water; 8 Dried Jalapeno Peppers; 8 Shallots; 2 tb Chopped Lemon Grass; 1/2 c Thai Eggplant; 10 Whole Kaffir Lime Leaves; 1/4 c Fish Sauce (Nam Pla); 2 tb Vegetable oil; 1 1/2 lb Catfish, Cut Into 1" Slices; 1/4 c Sliced Green Jalapeno Pepper; 1 ts Shrimp Paste; 1/2 c Sweet Basil Leaves; 1/4 c Chopped Lesser Ginger; 1/2 ts Salt

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INGREDIENTS

6 Garlic
1 ts Canned Peppercorns
3 c Water
8 Dried Jalapeno Peppers
8 Shallots
2 tb Chopped Lemon Grass
1/2 c Thai Eggplant
10 Whole Kaffir Lime Leaves
PREPARATION
1/4 c Fish Sauce (Nam Pla)
2 tb Vegetable oil
1 1/2 lb Catfish, Cut Into 1" Slices
1/4 c Sliced Green Jalapeno Pepper
1 ts Shrimp Paste
1/2 c Sweet Basil Leaves
CURRY PASTE
1/4 c Chopped Lesser Ginger
1/2 ts Salt

INSTRUCTIONS

In the days when travel through various parts of Thailand required journeying through areas of jungle, the people had to make do with what was available there. This recipe is so named because the ingredients and cooking method made it a suitable dish for the jungle. Best eaten in the presence of monkeys, tigers and snakes to keep it more authentic. ~------------------------------------------------------ ~----------------- Combine all the ingredients for the curry paste, using a mortar and pestle or a blender. Heat a large saucepan and add the oil and curry paste. Stir-fry for 1 minute on medium-high heat. Add the fish, fish sauce, water and eggplant and heat to boiling. Cook, stirring, for 3 minutes. Add the remaining ingredients and remove from the heat. Serve. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Gaeng Paa Pla Dook (Jungle Curry with Catfish

6 Garlic
1 ts Canned Peppercorns
3 c Water
8 Dried Jalapeno Peppers
8 Shallots
2 tb Chopped Lemon Grass
1/2 c Thai Eggplant
10 Whole Kaffir Lime Leaves
 PREPARATION
1/4 c Fish Sauce (Nam Pla)
2 tb Vegetable oil
1 1/2 lb Catfish, Cut Into 1" Slices
1/4 c Sliced Green Jalapeno Pepper
1 ts Shrimp Paste
1/2 c Sweet Basil Leaves
 CURRY PASTE
1/4 c Chopped Lesser Ginger
1/2 ts Salt

In the days when travel through various parts of Thailand required  journeying through areas of jungle, the people had to make do with what was  available there. This recipe is so named because the ingredients and  cooking method made it a suitable dish for the jungle. Best eaten in the  presence of monkeys, tigers and snakes to keep it more authentic.  ~------------------------------------------------------ ~-----------------  Combine all the ingredients for the curry paste, using a mortar and pestle  or a blender.    Heat a large saucepan and add the oil and curry paste. Stir-fry for 1  minute on medium-high heat.    Add the fish,  fish sauce, water and eggplant and heat to boiling. Cook,  stirring, for 3 minutes.  Add the remaining ingredients and remove from the  heat.  Serve.    From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (360g)
Recipe Makes: 4 Servings

Calories: 101
Calories from Fat: 42 (42%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 1400.9mg		48 %
Potassium 313mg		8 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 12.7g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 101

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