Start the rice: rinse the Jasmine Rice until the water runs clear and cook it according to package directions so it’s ready when the curry is done.
Soak and prepare chilies: place the Dried Red Spur Chilies and Dried Bird's Eye Chilies in hot water for 10–15 minutes until softened, then drain and reserve a little soaking liquid.
Make the paste: in a mortar and pestle or a small food processor, combine the softened dried chilies, a pinch of Coarse Salt, the white tender part of the Lemongrass (finely sliced), peeled Galangal, grated Fresh Turmeric, cleaned Coriander Roots, Garlic, Shallots, Kaffir Lime Zest and a small spoonful of Shrimp Paste. Pound or blend until you have a coarse, aromatic paste; stir in a tablespoon of the Khua Kling Curry Paste if you want extra depth.
Brown the pork: heat a couple of tablespoons of Neutral Oil in a wide skillet or wok over medium-high heat. Add the paste and fry, stirring, until fragrant and the oil begins to separate from the paste (2–3 minutes). Add the Ground Pork and cook, breaking it up, until it’s well browned and the moisture has largely evaporated.
Season and reduce: add a splash of Fish Sauce, a teaspoon or two of Palm Sugar and a few tablespoons of Water to deglaze the pan; simmer briefly until the mixture is glossy but fairly dry — gaeng kua should cling to the meat rather than be soupy.
Finish with herbs and chiles: tear or thinly slice the Kaffir Lime Leaves and stir them in along with thin slices of Fresh Bird's Eye Chilies to taste; cook another minute to release the citrus aroma. Taste and adjust with more fish sauce, sugar, or salt if needed.
Serve: spoon the fragrant, slightly dry curry over or alongside the cooked Jasmine Rice and enjoy immediately, letting the rice soak up the intense southern Thai flavors.
