Gaeng Som Pla Gapohng Daeng Southern Thai Red Snapper and Green Papaya Sour Curry

Ingredients

• For the Curry Paste (see note):
• 1 teaspoon (4g) Diamond Crystal kosher salt
• 20 dried Thai chiles (8g), stemmed
• 15 fresh green or red Thai chiles (15g), stemmed
• One 4-inch (15g) piece fresh turmeric, thinly sliced
• 4 medium garlic cloves (20g)
• 2 small shallots (40g), quartered
• 1 tablespoon (30g) Thai shrimp paste
• For the Curry:
• 3 tablespoons (80g) tamarind paste
• 1 1/2 teaspoons (12g) palm sugar (see note)
• 3 tablespoons (45ml) fish sauce
• 6 1/2 ounces (about 2 cups; 185g) green papaya, peeled and cut into 2-inch by 1/2- inch-thick pieces, from 1 green papaya (see note)
• Two 6-ounce (170g) skin-on red snapper fillets, cut into 2-inch pieces
• 1 tablespoon (15ml) fresh lime juice from 1 lime
• Cooked jasmine rice, for serving

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