Khua Kling – Thai Dry Meat Curry - Meat Smoke Fire

Ingredients

• 500 g minced pork (beef, or chicken or lamb)
• 3 tbsp Southern Thai curry paste (we used Mae Ploy Thai Red Curry Paste)
• 50 g lemongrass (or 2 stalks)
• 1 red spur chili (for decoration)
• 10 - 15 kaffir lime leaves
• pinch of sugar (depending on how much you like and how much you want to use)
• Thai bird chillies to decorate
• Splash of fish sauce to season if desired
• 10 g dried Thai Bird's Eye Chilli
• 1 tsp ground black pepper
• 1 tsp salt
• 5 red Thai Bird's Eye Chillis (Red)
• 5 cm Galangal Root (or ginger, peeled and finely sliced)
• 20 g fresh lemongrass (outer leaves discarded and use bottom 4 to 5 cm only
• 1.5 tsp lime zest (about 1 small lime)
• 10 g fresh turmeric (peeled and finely sliced)
• 3 garlic cloves (small)
• 1 shallot (small, finely sliced)
• 1 tsp shrimp paste