Khua Kling (Southern Thai Dry Pork Curry)
Local name: คั่วกลิ้ง
In short: Ground pork fried dry in a fiery southern paste of fresh turmeric, chilies, lemongrass and galangal, intense, salty and best with plenty of rice. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Khua kling is a dry curry from southern Thailand, famous for its heat. Ground pork is fried in a pungent paste of fresh turmeric, chilies, lemongrass and galangal until all the liquid is gone and the meat is dark yellow, crumbly and intense. It is salty rather than sweet, and it is eaten in small amounts with a lot of rice, plus cucumber or raw vegetables to cool the mouth.
Instructions
- Drain the soaked chilies. Pound or blend them with the bird's-eye chilies, shallots, garlic, lemongrass, turmeric, galangal, peppercorns, shrimp paste and salt into a thick, smooth paste.
- Heat the oil in a wide pan or wok over medium heat. Fry the paste for 4 to 5 minutes, stirring, until aromatic and the oil starts to separate.
- Add the pork and break it up into small crumbs. Cook for 8 to 10 minutes, stirring often, until the pork is cooked through (71°C/160°F) and there is no liquid left in the pan.
- Add the fish sauce, palm sugar and water and stir for 2 minutes until absorbed and the meat is dry and dark yellow.
- Stir in the lime leaves and cook for 1 minute. Taste: it should be hot, salty and aromatic.
- Serve in small amounts with plenty of rice, cucumber slices and raw long beans.
Tips
- Fresh turmeric is key to the flavor and color. If you cannot find it, use ground turmeric and add a little extra lemongrass.
- Chicken, beef or fish can be used in place of pork. Dry them out the same way, stirring until crumbly. Reduce the chilies if you prefer less heat.
Questions and answers
How spicy is khua kling?
Very. It is one of the hottest Thai dishes. Use half the dried chilies and leave out the bird's-eye chilies for a medium version.
Can I make khua kling ahead of time?
Yes. It keeps for 4 days in the fridge and freezes for 2 months. The flavor deepens. Reheat in a pan until sizzling.
What is the difference between khua kling and larb?
Khua kling is fried dry in a curry paste and is dark and intense. Larb is cooked briefly and dressed with lime and herbs for a fresh, sour taste.
How long does it take to make Khua Kling (Southern Thai Dry Pork Curry)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Khua Kling (Southern Thai Dry Pork Curry)?
About 300 kcal per serving, with 22 g of protein, 8 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 8 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
