This dish is from the Southern part of Thailand, where they’re known for their spice tolerance. We are totally in love with it. It’s not common to come by, and it’s a pain (literally, while you eat, and the morning after) to eat because it’s so spicy. Yet, it’s so satisfying. You just keep serving more rice, alternating between complaining about how hot it is, wiping our melted face, and drinking way too much water to calm your tongue.
If you don’t like spicy food, don’t make it. It’s not worth making a mild version.
What you need:
- 20 g dried red chilies (use the big ones for colour. the smaller ones tend to be hotter)
- 20 g fresh red chillies
- 1 tsp kosher salt (or 1/2 tsp table salt)
- 2 stalks lemongrass
- 2 tsp galangal
- 1 shallot
- 15 cloves garlic
- 1 inch fresh turmeric
- 1 Tbsp shrimp paste (กะปิ)
- 1 tsp black peppercorn
- 500 g mince beef/pork/chicken
- 2 Tbsp oil
- 2 Tbsp fish sauce
- 1 tsp sugar
- 15-20 kaffir lime leaves, finely sliced into thin strips
How to put this together:
- In a magic bullet (or pestle & mortar) blend together the first 10 ingredients to make a paste. Add some water to help it along (if required)
- Heat oil in a pan, add the paste and fry until fragrant
- Add mince and keep stirring & frying. Mix well.
- Keep frying until the all the liquid has dried up, and the mince piece sort of “roll around” the pan
- Season with fish sauce + sugar
- Add kaffir lime leaves. Mix well. Turn off heat.
- Serve with rice + fresh vegetables. And plenty of iced water.