Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PASTE***
   3                    dried New Mex chiles
                        stems and seeds removed
   1      tablespoon    lemongrass minced
   3      cloves        garlic
   2      medium        shallots
   4                    dried Asian chiles -- see note
   4                    kaffir lime leaves -- see note
   3                    galangal root thinly sliced
                        substitute ginger
   1      pinches       turmeric
     1/2  cup           water
                        ***FISH***
   4      8 oz          catfish fillets
   2      tablespoons   vegetable oil
   1      cup           coconut milk
   1      teaspoon      salt
   2      teaspoons     sugar
                        ***GARNISH***
   4                    kaffir lime leaves
                        finely julienne

Preparation:

Asian chiles, such as santaka or japones. Kaffir limes leaves may be purchased in an Asian market. 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.