Grill the dried fish over charcoal until it is crispy and lightly charred.
Using your fingers, break the fish flesh into large chunks. Carefully observe the abdomen area and discard the remains of any internal organs. In a mortar and pestle, pound the fish meat finely.
De-seed the dry chilies; soak in warm water until soft.
In a mortar and pestle, pound the dry chilies into a fine paste.
Add krachai, the lemongrass stalks and the shallots; pound into a fine paste.
Add the pounded dry fish and fermented shrimp paste; work everything into an even paste.
Place 1 1/2 cups of the coconut cream in a pan over medium heat; stir constantly, until the coconut cream and the oil separate. The oil should float on top.
Add the chili paste; mix well, and cook for couple of minutes.
Add the minced pork meat. Cook thoroughly.
Add the remaining cup of coconut milk; cook and stir until the mixture thickens.
Season with fish sauce and palm sugar.
Add the green and red chilies cut into large chunks.
Garnish with shallots, and the green and red chilies.
Serve with fresh vegetables, fried shrimp or with crispy fish batter.