Khua Kling, Southern Thai Dry Curry
This Khua Kling recipe brings Southern Thailand’s pork curry to life—spicy curry paste, minced pork, fresh Thai herbs, and that classic dry-fry technique. If you’re into bold, fiery Thai food, this one’s for you.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/3 cup southern Thai curry paste (or homemade southern Thai paste below.) Use more for added heat and flavors if desired.
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tsp sugar (optional, helps balance heat)
- 3-4 makrut lime leaves (sliced thin, remove the stubs at the tops of the leaves)
- 5 kaffir lime leaves, julienned
- 1 stalk lemongrass, thinly sliced into rings
- 8-15 dried red chilies (adjust for your spice level)
- 2 oz shallot, chopped into small chunks
- 5-6 clove garlic, crushed lightly for easy pounding
- 2 large stalks lemongrass (peel off tough outer layers),chopped into small chunks
- 1.5 tbsp galangal, chopped into small chunks
- 2-2 inch pieces fresh turmeric, chopped into small chunks (or 1.5 teaspoon turmeric powder).
- 1 tsp crushed white or black peppercorns
- 1 tsp kaffir lime zest (substitute with 2 kaffir lime leaves or 1 teaspoon keylimes or regular limes)
- 1 tbsp Thai shrimp paste (kapi)
Instructions
- 1
Using a stone mortar and pestle, pound the chilies, chopped shallot, garlic, lemongrass, galangal, and ground white or black pepper until you get a smooth, thick paste. A high-powered food processor works too, but if yours isn’t strong, the fibrous herbs can be tough to break down.
- 2
in a wok over high-heat cooking. Add curry paste and stir fry until fragrant (about 2–3 minutes).
- 3
and stir-fry, breaking it up into small pieces. Cook over moderate heat until no longer pink and the moisture starts to dry roast off.
- 4
Keep stir-frying until the curry clings to the meat and there's no liquid pooling at the bottom of the pan.
- 5
Add sliced makrut lime leaves and lemongrass. Stir-fry for another 1–2 minutes until everything is coated and cooked through. Turn the heat off and you are set! Serve with a side of fresh veggies and jasmine rice.