Chiang Mai Curry With Pork (Kaeng Hung Lay)

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Curry Paste

10 small dried red chiles (or to taste), soaked in water for 30 minutes, stemmed and drained

2 tablespoons sliced fresh lemongrass

1 teaspoon chopped galangal

2 teaspoons chopped garlic

2 teaspoons shrimp paste

2 tablespoons brown sugar, or to taste

2 teaspoons ground turmeric

The Stew

2/3 pound boneless pork butt, cut into 1-inch chunks

2 1/2 tablespoons Asian fish sauce

2 cups water

3 shallots, thinly sliced

1 tablespoon chopped garlic

2-inch knob of ginger, peeled, cut into thin slivers

2 1/2 tablespoons tamarind pulp, soaked in 1/4 cup hot water for 15 minutes, then pushed through a sieve

Pinch of salt

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