Pad Prik Khing Pla Tort Dry Red Curry of Crispy Salmon

Ingredients

• 10 dried long red chiles, seeded and soaked in cold water until soft
• 1 tsp. salt
• 2 Tbsp. thinly sliced lemongrass, root and outer husks removed
• 2 Tbsp. chopped galangal
• 1 Tbsp. chopped coriander (cilantro) root or coriander stem
• 2 Tbsp. chopped banana shallot
• 2 Tbsp. chopped garlic
• 4 Tbsp. dried shrimp, soaked until tender and drained well
• 1 Tbsp. fish sauce
• ½ tsp. superfine sugar
• 160 g (5½ oz.) salmon, fillet with skin on, sliced into 1½-inch chunks
• Vegetable oil, for deep-frying
• 3 Tbsp. rendered pork fat or vegetable oil
• 2 Tbsp. red curry paste (see above)
• 1 Tbsp. palm or brown sugar
• 3 makrut lime leaves (fresh or frozen), torn, plus 2 extra, finely shredded, to serve
• 2 Tbsp. green peppercorn sprigs
• 2 Tbsp. fine green beans, cut into ¾-inch lengths
• 1 long red chile, sliced on the diagonal into ½-inch thick pieces
• 1 Tbsp. sliced fingerroot (use the long slender part), optional

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