6c coconut milk
1 1/2 c curry paste, divided 12-15 corn husks
15 oz masa
4 oz butter
2-4c coconut milk
Cut the pork into chunks and place in a large pot. Mix 1 cup of curry paste and 6 cups coconut milk. Add to pork. Bring to boil and lower the heat to medium. Simmer pork till tender, about 90 minutes. When pork is ready, shred and set aside. Keep the sauce.
Place the husks in a container and cover with water. Let soak for at least 15 minutes.
Measure masa into a bowl. Add salt. Shred butter into masa and mix by hand till incorporated. Add the 2 cups of the cooking sauce into the masa and mix. Add more coconut milk to dough as needed. Dough should be moist, but not sticky.
Remove a corn husk from the water and dry with a paper towel. Place 2 ounces of dough on the smooth side of the husk and spread it out. Place some of the pork down the center of the dough and roll the thaimale up, folding the bottom up.