This authentic khua kling recipe makes a seriously spicy Southern Thai dry curry stir-fry with minced pork, curry paste, and fresh aromatics. In less than 20 minutes, the meat cooks down until dry and picks up the full flavor of the curry paste before being finished with thinly sliced herbs and chilies.
If you love pad kra pao, you already know how good minced meat can be in a Thai stir-fry. I love this dish equally, but it has a much drier texture and a serious hit of Southern Thai spice.
What readers say:
“I made this the other night for the first time and it is definitely one I’m adding to my weekly rotation. It’s got a great amount of spice and it was so easy to make! I made no substitutions and it was perfect.“
— Jonathan
What is khua kling?
Khua kling (คั่วกลิ้ง) is a very hot and spicy Southern Thai dry curry made with minced meat and a fragrant, chili-heavy curry paste. Unlike a curry with coconut milk or a lot of sauce (like kaeng som), khua kling is stir-fried until the meat is dry and coated in the curry paste, with lemongrass, makrut lime leaves, and black pepper adding even more aroma.
Pork is commonly used, but chicken and other minced meats work too. It’s usually served with steamed jasmine rice and fresh vegetables like cucumber or long beans to balance the heat.
The dry cooking method
Khua refers to dry-roasting or stir-frying, while kling describes tossing or rolling the food around in the pan. So instead of simmering the meat in a curry sauce, you keep tossing it in the pan until it becomes dry and the curry paste coats every piece.
As the meat cooks, the moisture gradually disappears and the curry paste clings to it rather than turning into a sauce.
Keep stirring as the meat dries out and you’ll see the texture change from wet and loose to dry, fragrant, and evenly coated. That’s exactly what you’re looking for.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Minced pork: I prefer pork for this Thai mince curry because it stays juicy while the meat cooks down. You can use minced chicken or beef instead.
- Southern Thai curry paste: This is where most of the flavor and heat comes from. Southern curry paste is typically very aromatic and chili-heavy. If you can’t find it, you can use Thai red curry paste, although the flavor won’t be quite the same.
- Kaffir lime leaves: Slice these very finely so their citrusy aroma spreads through the dish.
- Lemongrass: Use the tender inner part and slice it as thinly as possible.
- Black peppercorns: I like using them alongside the chilies for a deeper kind of heat.
- Fresh chilies: Thai bird’s eye or Jinda chilies are my usual choice. Use fewer or swap in milder chilies if needed.
- Fish sauce: Adds the saltiness and umami. I use Megachef.
- Palm sugar: Just a small amount helps round out the heat.
- Water: A little water helps the pork cook before the mixture dries out.
How to make Thai dry curry
1: Add the water to a wok or skillet over low heat. Add the minced pork and cook, stirring often, until the water has evaporated and the pork is fully cooked through.
2: Add the curry paste and stir it into the pork until evenly combined. Keep tossing the meat so the curry paste coats every piece.
3: Add the fish sauce and white sugar. Stir well to combine everything with the pork and curry paste.
4: Add the sliced lemongrass, makrut lime leaves, red chilies, and black peppercorns. Stir-fry for another minute, until fragrant and everything is well combined.
5: Serve hot with steamed jasmine rice.
How to serve
I always serve khua kling with hot jasmine rice, since the rice helps balance all that chili heat.
Fresh cucumber, Thai eggplant, and other raw vegetables are also great alongside it. A Thai fried egg works especially well too.
Khua Kling Recipe (Southern Thai Dry Curry)
Equipment
- Wok or large skillet with spatula
- Cutting board and sharp knife
Ingredients
- 5 tbsp water
- 2 ¼ cups ground pork
- 3 tbsp Southern Thai curry paste, or red curry paste
- ½ tbsp fish sauce
- 1 tsp white sugar
- 4 kaffir lime leaves, sliced into thin strips
- 2 stalks lemongrass, finely chopped
- 2 clusters black peppercorns
- 3 chilies, sliced
Instructions
- Add the water and minced pork to a wok or skillet over low heat. Cook, stirring often, until the water has evaporated and the pork is fully cooked.
- Add the curry paste and stir well to coat the pork evenly. Keep tossing the meat as it cooks.
- Add the fish sauce and white sugar. Stir until well combined and the pork is evenly seasoned.
- Add the sliced lemongrass, makrut lime leaves, red chilies, and black peppercorns. Stir-fry for 1 minute, until fragrant.
- Serve hot with steamed jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.
Which Maesri curry paste would you use for this recipe?
If you can’t find Southern Thai curry paste you can try red curry paste. Enjoy!
Hello! Would the Maesri Thai prik khing curry paste work for this? Thanks!
Hey, this should work fine, but make sure to taste test before serving and adjust the flavors if needed.
I made this the other night for the first time and it is definitely one I’m adding to my weekly rotation. It’s got a great amount of spice and it was so easy to make! I made no substitutions and it was perfect.
Thank you! Glad you liked the recipe!