3tablespoonssmoke-dried fish (all varieties) (ปลาย่างรมควัน)
Instructions
Char-roast the smoked dried fish until it is fragrant; then, using your hand, crumble it, discarding the fish bones and the abdomen. (Parasites often reside in the abdomens of freshwater fish). In a pestle and mortar, pound the fish meat into a coarse powder.
In a pot, melt pork lard over medium-low heat. Fry thinly sliced garlic until it is golden. Strain and reserve both the fried garlic and oil. Set aside.
The complete set of ingredients used to prepare the curry paste: lightly char-roasted dry bird’s eye chilies, finely chopped lemongrass, pounded smoked dried fish meat, deep-fried garlic, peeled shallots, sliced galangal, high-quality fermented shrimp paste, and white peppercorns.
Slice the pork neck into large bite-size pieces.
Wash the water spinach with plenty of water, and cut into 10cm (4”) pieces.
The complete set of ingredients ready to cook the curry; the pork cubes, curry paste and water spinach.
In a pot, melt pork lard over medium-low heat. (You can use all or some of the oil used to fry the garlic).
Add the pork meat and fry the pork meat until it is seared on all sides.
Add the curry paste.
Continue frying the meat until the curry paste is fragrant, and the pork is almost fully cooked.