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

For the Curry Paste: If Using a Mortar and Pestle: Combine salt and dried chiles in a granite mortar and pestle and pound until chiles are broken down into small pieces, about 2 minutes. Pounding thoroughly between each addition to break down and incorporate ingredients into the paste (3 to 4 minutes of pounding per addition), add in the following order: fresh chiles; turmeric; garlic and shallots; shrimp paste. It should take about 15 minutes total to pound ingredients into a very fine paste with just a few visible pieces of fresh chile skin. If Using a Blender: Combine salt, dried and fresh chiles, turmeric, garlic, shallots, and shrimp paste in a blender jar with 1 cup (240ml) water. Blend on high speed until smooth, 2 to 3 minutes. Vicky Wasik For the Curry, If Using Pounded Paste: In a 3-quart saucepan, whisk together curry paste and 1 cup (240ml) water until well combined. Once thoroughly incorporated, add 3 cups (710ml) water, tamarind, palm sugar, and fish sauce, and stir to combine. If Using Blended Paste: In a 3-quart saucepan, combine curry paste, 3 cups (710ml) water, tamarind, palm sugar, and fish sauce and stir to combine. Vicky Wasik Bring to a boil over medium-high heat, add papaya and cook, stirring occasionally, until papaya is just beginning to soften but is still crunchy, 5 to 7 minutes. You may notice foam rising to the surface; this is normal, and should not be skimmed. Vicky Wasik Add snapper and, using a spoon, gently submerge pieces in the curry. Continue to cook, gently stirring occasionally, until fish is opaque and just cooked through, 2 to 3 minutes. Remove from heat, and stir in lime juice. Vicky Wasik Transfer curry to a large serving bowl or divide between individual bowls. Serve immediately with cooked jasmine rice. Vicky Wasik