Gaeng kua (dry herb curry)

Instructions

1. Pound the lemongrass, ginger, garlic, shallots and chillies in a mortar to make a paste.
2. Heat the oil in a large sauté pan and fry the herb paste for 3 minutes.
3. Add the meat and sear it for 5 minutes, stirring to brown it well.
4. Sprinkle with turmeric, then pour in half the coconut milk and add the kaffir lime leaves.
5. Cover and simmer gently for 40 minutes, stirring from time to time.
6. Add the remaining coconut milk and the fish sauce, then let it reduce uncovered until you have a thick sauce that coats the meat.
7. Adjust the seasoning with salt and pepper.
8. Sprinkle with coriander and serve with sticky rice.