For the marinade: Peel and crush the garlic. Rinse cilantro and chop finely. Cut chili peppers in half, remove seeds and chop finely (work with kitchen gloves).
Stir through fish sauce, grated lime zest/sake, turmeric, sugar, coconut cream, garlic, curry paste, coriander and chili.
Cut the meat lengthwise into 2 cm thick strips, mix with the marinade and leave covered for at least 3 hours.
Serve with Thai lentil leaf salad.
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