Soak dried chillies in warm water for 20mins.
In a mortar, pound the ginger, chillies, lemon grass and galangal into a coarse paste. Then add the shrimp paste and brown sugar to produce a dark, grainy puree.
Cut the pork into large chunks and place in a wok. Add the curry puree and stir well to make sure the meat is well coated.
Cook the pork over a low heat, stirring occasionally, until the meat has changed color and rendered some of its fat and the curry paste has begun to release its aroma. Stir the water, turmeric and soy sauce into the meat in the wok. Simmer gentle for about 40mins until the meat is tender. Add the shallots, garlic, tamarind juice, sugar and fish sauce.
Garnish with red chillies
French beans.