Kua Kling & Yogurt Sauce

• Kua Kling (Southern Thai Yellow Dry Curry Pork)
• 1 pound lean minced pork (I use a homemade breakfast sausage sold in bulk, but a minced pork shoulder or other meats should work fine)
• 3 tablespoons yellow (tumeric-based) southern Thai curry paste (I used the canned version from Measri brand)
• 1 piece lemon grass stalk
• 3 pieces small red chili peppers
• 15 pieces kaffir lime leaves
• 1/4 teaspoon sugar or other sweetener (optional)
• Greek Yogurt Sauce
• 2 cups plain Greek Yogurt (Chobani)
• 1 tablespoon freshly and finely chopped dill
• 2 tablespoons lemon juice
• 3 pieces roasted garlic clove
• 1 tablespoon olive oil
• 1/2 teaspoon finely ground black pepper

1. Shave the lemon grass, red chili, and kaffir leaves extremely finely.
2. In a wok or heavy pan, heat the curry paste with a generous spoonful of the meat, on medium/med-high heat, for 2-3 minutes.
3. Add the rest of the meat and stir fry until the meat is cooked, dry, and well separated, about 6-9 minutes depending on your conditions.
4. Add the sweetener (optional) and give it a good mix.
5. Add in the lemon grass and about 3/4 of the kaffir leaves, stir fry about 1 minute.
6. Add 3/4 of the chilis, stir quickly, and turn off the heat. Keep stirring about 1 minute more.
7. Remove from the heat and serve. Top with the remaining chilis and kaffir leaves. Add a generous portion of the Greek yogurt sauce off on the side.
8. Roast, mince, and then mash the garlic. Alternatively, use store-bought roasted and minced garlic in oil and reduce the added oil to a teaspoon.
9. Blend all of the ingredients into the yogurt and refrigerate for at least 2 hours.

curry, lean, southern thai curry, lemon grass stalk, red chili peppers, lime, sugar, yogurt sauce, dill, lemon juice, garlic, olive oil, ground black pepper

Taken from food52.com/recipes/57848-kua-kling-yogurt-sauce (may not work)