PASTE:
      3    Dried Numex Chiles,

           Stems and seeds removed
      1 tb Lemongrass minced

      3    Cloves of Garlic

      2 md Shallots

      4    Dried Asian Chiles, See Note

      4    Kaffir lime leaves, See Note

      3    Galangal Root thinly sliced,

           Substitute Ginger
           Pinch of Tumeric
    1/2 c  Water

           FISH:
      4    8 oz Catfish fillets

      2 tb Vegetable Oil

      1 c  Coconut Milk

      1 t  Salt

      2 t  Sugar

           GARNISH:
      4    Kaffir Lime leaves

           Very finely julienned
  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.