Khua kling, southern Thai dry curry

Ingredients

• Your choice of meat (pork, chicken, or beef), finely chopped by hand, to your liking.
• hot pepper bird, to taste
• black pepper
• lemongrass, to taste
• garlic, to taste
• turmeric, to taste
• galangal, to taste
• salt
• Dried shrimp (kapi), to taste
• finely chopped combava leaves or zest

Wash the meat, then finely chop it by hand (without using a food processor).

Combine the bird’s eye chilies, chili peppers, lemongrass, garlic, turmeric, lime zest, and galangal in a food processor until you have a smooth paste. Then, add the kapi.

Place the ground meat in a frying pan and cook it over low heat, stirring constantly with a spoon to prevent the pieces from clumping together.

Once the meat is cooked throughout, add the ground spice mixture.

If the mixture is too dry, add a little water.

Thoroughly mix the dough and the meat.

Continue cooking until the spice paste is fully cooked, then add the finely chopped leaves of combava.

Taste and adjust the seasoning, then serve.