Pad Prik Khing Pla Tort (Dry Red Curry of Crispy Salmon)

Preparation

1. Step 1

   For the curry paste, pound all the ingredients in a stone pestle and mortar until very smooth.

   Step 2

   In a large bowl, mix together the fish sauce and superfine sugar until the sugar has dissolved. Add the salmon to the bowl and leave to marinate for 5 minutes.

   Step 3

   Pour the oil for deep-frying into a large wok to a depth of 3 inches and heat until the oil reaches 330°F on a cooking thermometer. Alternatively, drop a small cube of bread into the hot oil; if it turns golden brown in about 25 seconds, the oil is ready. Drain the salmon and carefully lower it into the hot oil, keeping the fish sauce marinade for later. Deep-fry the salmon for 5 minutes, or until crispy and dark golden. Remove the salmon and leave to drain on a plate lined with paper towels.

   Step 4

   Pour off the oil and keep for another use. Add the pork fat or vegetable oil to the wok and warm over a medium heat. Add 2 tablespoons of the curry paste and stir-fry for 5 minutes, or until it smells fragrant, with a good sheen of oil. Add the palm sugar and reserved fish sauce marinade to season.

   Step 5

   Add the crispy salmon to the wok, along with the torn makrut lime leaves, green peppercorns, green beans, sliced chile and fingerroot (if using), then gently toss and fold everything together to coat well with the seasoned curry paste. If the paste is too stiff and thick, then moisten with 1–2 tablespoons water, but be careful not to add too much liquid, as this should be a thick, dry sauce. It will taste rich and oily, with a well-seasoned salty and sweet background. Transfer to a serving dish and sprinkle with the shredded makrut lime leaves.