1 lb Fatty ground pork, 70/30
5 Kaffir Lime leaves, finely chopped (Can substitute Key Lime zest from 12 limes)
½ cup Lemon Grass, finely chopped
2 tblsp Galangal, finely chopped
1 tblsp Ginger, finely chopped
2 tblsp Red Curry paste
1 tsp Turmeric powder
2 tsp Sugar
3 tblsp Soy Sauce
4 Thai chilies, minced fine (Thai bird chiles)
Sausage Casing, optional
Combine the Lemon Grass, Ginger, Galangal and Lime leave together, you can use a mortar and pestal or make sure they are at least finely chopped.
In a large mixing bowl, mix the pork, red curry paste, turmeric, soy sauce, Thai chilies and sugar together.
Now mix in the galangal, ginger, lime zest/kaffir lime leaves and lemon grass.
If your using the casing fill your sausages, I don't use it so now I am patting out patties and frying them like any sausage!
Eat with Thai Sweet Chili Dipping Sauce (Mae Pranom).