Cha Kabchumbae

Method

Heat oil in a large pot and fry the shallots, garlic, galangal, and dried chillies until fragrant, about 3 minutes. Add the turmeric powder and stir well to combine. Add the cubed pork and brown on all sides for 5-7 minutes. Pour in the coconut milk and water, then add the bruised lemongrass stalks. Bring to a simmer, then reduce heat and cook uncovered for 45-50 minutes until the pork is tender and the sauce has reduced slightly. Stir in the fish sauce and palm sugar, adjust seasoning with salt, and simmer for a further 5 minutes. Serve hot with steamed jasmine rice.