排南豬肉咖哩

Wash the pork, then slice it thinly.

Rinse the kaffir lime leaves and slice them thinly. For the chilies, remove their stems and set them aside.

Heat a pan over medium heat. Add half of the coconut milk and cook it until the oil starts to separate. Stir in the curry paste and continue cooking until it becomes fragrant. Add the pork and stir-fry it until it's just cooked through. Pour in the remaining coconut milk along with the water. Let the mixture simmer until the sauce thickens and the oil rises to the surface. Add the chilies and cook them until they are just softened.

Remove the pan from the heat. Sprinkle the thinly sliced kaffir lime leaves over the curry, then serve it on a plate.