1. Process minced pork, yellow curry paste, red chili paste, and prahok. Season with salt and palm sugar.
2. Heat oil in a sauce pan over medium. Add pork mixture and sautee. Reduce heat and simmer.
3. Pour in coconut cream gradually. Add kaffir lime leaves.
4. Serve with steamed rice and a selection of delicious fresh crunchy vegetables like green cabbage, long beans, crispy butter lettuce, French breakfast radish.