Mince the pork and peel, devein, and cup the shrimp into bite-size pieces.
Rinse the glass noodles in water and soak them until they are soft. Drain and cut the noodles into 4-inch (10cm) lengths.
Rinse the dried black ear fungus, dried shiitake mushrooms, Chinese daylily flowers, and bean curd skin in clean water, then place in a bowl and allow to soak in water. Separately, soak the dried shrimp.
When the dried ingredients have softened, slice the dried shrimp in half and set aside.
Cut the bean curd skin into 2x1 inch (5x2 1/2 cm) pieces and set aside.
Cut the black ear fungus into small pieces, discarding the hard stem. Set aside.
Cut off the tough stems of the Chinese daylily flowers and discard. Set aside.
Cut off the tough stems of the shiitake mushrooms and discard. Slice the mushrooms into thin pieces and set aside.
Prepare the paste:
An overview of the curry paste ingredients.
Use a mortar and pestle pound to powder the white peppercorns. Add the coriander roots and the shallots and pound to a smooth paste,
Add fermented shrimp paste (kapi) and pound until smooth.
Cook the curry:
In a pot, dilute the curry paste with coconut milk.
Bring the mixture to a boil and allow to cook briefly before adding all the dry ingredients except the glass noodles.
Add the rehydrated and sliced bean curd skin.
Add the rehydrated and sliced dried Chinese daylily flowers.
Add the rehydrated and sliced shiitake mushrooms.
Add the rehydrated and sliced dried black ear fungus.
Add the rehydrated and sliced dried shrimp.
Simmer on low heat until the dry ingredients soften.
After the dry ingredients have been cooked, add the minced pork and let it cook.
Once the pork is almost cooked, add the shrimp and continue cooking until both the pork and shrimp are fully cooked.
Add full-body coconut cream.
Seasoning:
Season with fish sauce.
Season with palm sugar at the ratio indicated.
Add the noodles:
When you are satisfied with the seasoning, the last step before serving is cooking the glass noodles. Add the glass noodles and allow them to fully cook.
Garnish:
Garnish with crispy fried garlic and coriander leaves.