Kua Kling Mu Minced Pork Dry Turmeric Curry

Ingredients

• 3 Tbsp. dried bird’s eye chiles, soaked in cold water for 15 minutes until soft
• 2 Tbsp. thinly sliced lemongrass, root and outer husks removed
• ½ Tbsp. chopped galangal
• 2 Tbsp. chopped banana shallot
• 2 Tbsp. chopped garlic
• 1 Tbsp. chopped turmeric root or ½ Tbsp. ground turmeric
• ½ Tbsp. makrut lime zest
• 1 tsp. shrimp paste
• ½ tsp. black peppercorns
• ½ tsp. salt
• 1 tablespoon vegetable oil
• 150 g (2⁄3 cup) ground pork (not too fatty)
• 2 Tbsp. southern Thai curry paste (see above)
• 1 Tbsp. fish sauce
• ½ tsp. palm or brown sugar
• 2 Tbsp. thinly sliced lemongrass, root and outer husks removed
• 3 Tbsp. fine green beans, cut into ¾-inch lengths
• 2 Tbsp. green peppercorn sprigs
• 1 long red chile, diagonally sliced into ½-inch thick pieces
• 1 Tbsp. bird’s eye chiles (preferably small green prik kii nuu suan)
• 4 makrut lime leaves (fresh or frozen), finely shredded

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