For 2 servings:
350g pork fillet, cut into chunks
100g thick coconut milk
20g lemongrass, bruised
1 tsp coriander powder
3 tbsp oil
3 tsp sugar
1/2 tsp sea salt
For the chilli paste
6g balachan, toasted till dry
6g galangal
80g shallot
14g candlenut
36g fresh red chillies, deseeded
8g dried chilli