Cha Kreung

Method

Heat oil in a large heavy-bottomed pot over medium-high heat and fry the shallots, garlic, and dried chillies until fragrant, approximately 3 minutes. Add the pork cubes and brown on all sides, stirring occasionally for about 5 minutes. Stir in the galangal, lemongrass, turmeric powder and fry for another 2 minutes until the spices release their oils. Pour in the coconut milk and water, then add the fish sauce, tamarind paste and palm sugar, stirring well to combine. Bring to a simmer, then reduce heat to low, cover partially and cook gently for 45-60 minutes until the pork is tender and the sauce has reduced and thickened slightly. Taste and adjust seasoning with salt and fish sauce as needed, then serve hot with jasmine rice.