Kaeng Phrik, chili curry from southern Thailand

Ingredients for 4 servings:

• 550 ml water
• 250 g pork loin(s) cut into 0.5 x 2 x 3 cm pieces
• 3 tbsp fish sauce
• 1 tsp curry powder, regular yellow from the supermarket
• 3 kaffir lime leaves, quartered
• 9 chili peppers, dried red and green, chopped
• 6 peppercorns, white
• 2 tbsp shallot(s), sliced
• 1 tbsp garlic, sliced
• 1 tsp galangal, sliced
• 1 tsp shrimp paste
• ¼ stalk lemongrass, finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple and quick curry

In a blender or mortar, process the chilies, peppercorns, shallots, garlic, galangal, shrimp paste, and lemongrass into a fine paste. Bring the water to a boil in a wok or saucepan. Add the chili paste and bring to a boil, then add the meat, fish sauce, curry powder, and lime leaves. Cook for 10 minutes. Ladle the curry into bowls and serve with rice on the side. Note: Only use 9 chilies! I accidentally cooked it with 9 green and 9 red peppers the first time. It’s incredibly hot! I was only able to save it by adding crème fraîche. The curry paste can be made a day or two in advance.