"Sai Ua" Northern Thai Sausage Recipe & Video Tutorial

hot-thai-kitchen.com

Elyn Blacknight

subheading: Sai Ua Curry Paste:

6 to 8 g dried chilies (see note)

3 slices galangal, chopped

1 stalk lemongrass, bottom half only, thinly sliced

2 inches turmeric root or 1 ½ tsp turmeric powder

⅓ cup chopped shallots

4 cloves garlic

Zest from half a kaffir lime (totally optional!)

1 tsp fermented shrimp paste (gapi)

1 Tbsp fish sauce

subheading: The Rest:

1 lb ground pork (get fattiest ground pork you can find)

5 kaffir lime leaves, center stems removed, thinly julienned and minced

5 to 6 stems cilantro, finely chopped

1 small green onions, finely chopped

note: Note: You can make this as spicy or mild as you like. I used arbol chilies which are medium spicy. You can leave seeds in for extra spice or remove them to lessen the heat. If using Thai smaller dried chilies, be careful as they are very hot!

Directions at hot-thai-kitchen.com

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