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Red curry with dry pork and green peppercorn or Kaeng khua kling

This curry belongs to the "khua kling" family, the dry fried curries. Little known to Westerners, it is nevertheless a typical dish of Southern Thailand, very much appreciated by locals. You will find it in many stalls of Koh Samui. Take the time to look at how it is prepared, very simply, in just a few minutes. If you are new to Thai cuisine or short of time, this is an ideal dish to enjoy authentic flavours. Serves 2.

300 g minced pork

2 kaffir leaves, very thinly sliced

1 tablespoon fresh green peppercorns

2 tablespoons fish sauce

1 teaspoon coconut sugar

½ fresh cayenne pepper, thinly sliced

Curry paste:

1 dry bird's eye chilli

1 fresh red bird's eye chilli

1 teaspoon black peppercorns

10 g lemongrass, chopped

10 g galangal, chopped

3 g fresh turmeric

15 g garlic

10 g shallots

1 teaspoon kaffir lime zest

1 teaspoon shrimp paste

Prepare the curry paste: pound all the ingredients except the shrimp paste until you obtain a smooth paste. Add the shrimp paste and pound for another minute.

Stir-fry the pork, curry paste, green peppercorns and half of the sliced kaffir leaves over medium heat for about 3 minutes (no oil). Season (fish sauce, sugar) and taste.

Transfer to a serving dish and garnish with the rest of the kaffir leaves and cayenne pepper. Serve with rice and raw vegetables (cucumbers, beans, cabbage leaves).

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