In a mortar, add lemongrass, galangal, turmeric, and makrut lime zest. Pound until roughly incorporated, it doesn't need to be a fine paste at this point.

Add chilies and pound until you see red flecks throughout the paste.

Add garlic and shallots and pound until incorporated. The paste should look a little rustic, and does not need to be pounded super fine.

Remove the stems of the makrut lime leaves. Finely slice and chop the leaves and mix into the paste.

Add shrimp paste and fish sauce, and give it a final mix. The curry paste is ready to use.

In a large mixing bowl, add your ground pork and curry paste. Use gloves and mix by hand until curry paste is incorporated. Alternatively, if you have no gloves, mix with a silicone spatula until curry paste is incorporated. (Gloves are important because you don't want the chilies to burn you or the turmeric to stain your hands orange!)

Divide the pork mixture into 6-8 equal parts, depending on how big you want your sausages to be. Tightly wrap the sausages into plastic wrap, and store in the fridge for 2 hours or overnight.

After the sausage has had time to rest, carefully remove plastic wrap. If pan-frying, add a tablespoon of neutral oil to a skillet over medium heat. Fry for 5-7 minutes, flipping regularly.

If baking, heat oven to 350F. Once oven is at temperature, place sausage into the oven and bake for 20 minutes.

Serve with sticky rice, dipping sauce, or fresh vegetables.