Khua kling moo

Method

1. 1 Soak dried chilies in warm water for 10 minutes, then pound them together with lemongrass, galangal, garlic, dried onions, turmeric powder, and shrimp paste to make a thick sauce.
2. 2 Chop the pork coarsely, put it in a dry pan without oil, and stir-fry for 5 minutes until all the water has been released from the meat.
3. 3 Add the freshly pounded sauce, stir well over low heat for 10 minutes until the sauce coats each piece of meat.
4. 4 Add fish sauce, then continue stir-frying for 5 minutes until the pan is dry and the dish is fragrant.
5. 5 Add the finely shredded Thai lime leaves, stir for 1 minute, then serve hot with rice and fresh vegetables.