Instructions: 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.

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