Chouchi Pa

  • 500 gm (~1 lb) Fish fillets 
  • 2 large Dried chillies 
  • 5 Cloves garlic 
  • 3 Keiffir Lime leaves 
  • 2.5 cm (1 in) Sliced galangal 
  • 2 Stalks lemon grass, finely sliced 
  • 240 ml (1 cup) Thick coconut milk 
  • 720 ml (3 cup) Thin coconut milk 
  • 1 Tbsp Fish sauce 
  • 2 Tbsp Chopped roasted peanuts 
  • Fresh Thai basil sprigs (garnish)
  • 5 or 6 small Dried chillies (garnish) 
  • Oil (for frying dried chillies)
  1. Cut the fillets into serve sized pieces if required. Remove stalks and seeds from large dried chillies and soak in hot water for 10 minutes.
  2. With mortar and pestle pound the chillies garlic, lime leaves, galangal, lemon grass to a paste. Mix with the coconut cream.
  3. Heat the curry mix in a wok until the oil layer appears. This takes about 10 to 15 minutes on low heat. 
  4. Add the fish fillets and turn them in the mixture to coat them completely, then add thin coconut milk and fish sauce and simmer for 10 minutes. Add peanuts just before end of cooking.
  5. Serve garnished with basil and small whole dried chillies that have been fried for a few seconds in hot oil. (The addition of the fried chillies is optional)