Trey Trung Kroeung (Lemongrass Enrobed Catfish Fillets)

• 3 each green chili peppers numex, dried, stems and seeds removed
• 1 tablespoon lemongrass minced
• 3 cloves garlic
• 2 medium shallots
• 4 each green chili peppers asian, dried
• 4 each kaffir lime leaves
• 3 each galangal root thinly sliced
• 1 pinch turmeric
• 1/2 cup water
• 4 each catfish fillets 8 ounces each
• 2 tablespoons vegetable oil
• 1 cup coconut milk
• 1 teaspoon salt
• 2 teaspoons sugar
• 4 each kaffir lime leaves

1. Soak the New Mexican chiles in water to soften; remove and drain.
2. Place all the paste ingredients in a blender or food processor and puree until smooth.
3. Pan fry the catfish in the oil over high heat until firm, but not browned, turning once.
4. Using a separate pan, cook the paste over medium heat for about 2 minutes, stirring constantly, until the aroma is released.
5. Add the coconut milk, salt, and sugar.
6. Add the fish to the sauce and cook 5 more minutes.
7. If the paste is too thick, add more water until the desired consistency is achieved.
8. Serve with Jasmine rice and the Kaffir lime leaves .
9. Heat scale medium.

green chili peppers numex, garlic, shallots, green chili peppers asian, lime leaves, galangal root, turmeric, water, vegetable oil, coconut milk, salt, sugar, lime leaves

Taken from recipeland.com/recipe/v/trey-trung-kroeung-lemongrass-e-44559 (may not work)