- ¼ cup (50 g) thinly sliced lemongrass
- 6 garlic cloves, peeled and chopped
- 5 whole black peppercorns
- 5 dried chilies, soaked in water for 20 minutes
- 5 shallots, peeled and quartered
- Three 1/8-in (3-mm) thick slices galangal, shredded
- 3 fresh coriander roots, coarsely chopped
- 1 teaspoon coarsely chopped kaffir lime rind
- 1 teaspoon salt
- 1 teaspoon shrimp paste
- ½ cup (125 ml) water, or more as needed
- 2 tablespoons vegetable oil
- 1 lb (500 g) lean pork, cut into 2 x 1 x 1/8-in (5-cm x 2.5-cm x 3-mm) pieces
- ½ cup (125 ml) water
- ½ lb (250 g) string beans, ends removed, cut into 2-in (5-cm) long pieces, and blanched
- 3 kaffir lime leaves, shredded crosswise
- 2 tablespoons fish sauce
- 2 tablespoons dried shrimp, slightly crushed (optional)
- 1 tablespoon palm sugar
- 1 Combine all curry paste ingredients in a blender and blend until smooth, adding more water as needed. Set aside.
- 2 Heat the oil in a large wok over medium heat. Add the pork and stir- fry until it turns white, about 5 minutes. Remove and set aside. Stir in the curry paste and cook until fragrant, about 5 minutes. Return the pork to the wok and stir well to coat the meat with curry paste. Add the ½ cup (125 ml) water, string beans, kaffir lime leaves, fish sauce, dried shrimp (if using), and palm sugar. Stir until well combined. If the curry seems too dry, add water a little at a time, but be careful not to use too much. Remove from the heat and serve.