This authentic khua kling recipe is a spicy southern Thai dry curry stir-fry made with fragrant curry paste and minced pork or your choice of protein. It’s quick, easy to make, and loaded with herbs and spices, perfect for a bold weeknight dinner that comes together fast.

Khua kling (Thai dry mince curry) on top of a banana leaf in a clay dish.

If you love minced meat stir-fry dishes, also try my recipe for pad kra pao moo, or try it with chicken or beef!

What is khua kling

Khua kling is a spicy Southern Thai dry curry made with minced meat, Southern curry paste, and herbs. “Khua” means dry roast, so it’s cooked without oil, and there’s no sauce. The meat is tossed until it’s dry and coated in the bold, fragrant curry paste.

Southern Thai cuisine

Southern Thai food is known for being really spicy. If you’ve ever visited the beaches in Thailand and eaten where the locals go, you know what I’m talking about!

One of the most well-known dishes of the Southern region is gaeng som, a curry without coconut milk, that is part of what makes it so fiery.

Close-up of khua kling (Thai dry mince curry) in a large wok pan.

This kua kling is another Southern Thai dish that shows just how much they love their heat. It’s so spicy because the curry paste is fried straight into the meat without coconut milk or oil, so there’s nothing to tone it down.

The flavor of the curry paste, kaffir lime leaves, and lemongrass really comes through, so this one’s perfect for anyone who loves bold fragrance and serious spice.

Ingredient notes

Pick up all the ingredients at your local Asian grocery store or market. For exact measurements, scroll down to the recipe card at the end of this post!

An overhead shot of all ingredients for khua kling on a bamboo serving tray; kaffir lime leaves, lemongrass, black peppercorns, chilies, minced pork, water, white sugar, water, fish sauce, Southern Thai curry paste.

Pork – Make this Thai mince curry using minced pork or swap with chicken, beef, or any ground meat you prefer.
Kaffir lime leaves – Slice thinly to release their citrusy, floral aroma.
Lemongrass – Adds a sharp lemony flavor that pairs well with the heat and herbs.
Black peppercorns – Crushed or pounded to add depth, mild heat, and a strong, earthy aroma.
Red chilies – Thai bird’s eye chilies or Jinda chilies bring intense heat; use milder chilies if needed.
Southern Thai curry paste – A bold, herb-heavy paste often made with lemongrass, galangal, garlic, and chilies. If you can’t find this, use red curry paste.
Fish sauce – Adds umami and saltiness. I use Megachef brand.
White sugar
Water

How to make Thai dry curry

Step 1: Add water to a wok or skillet and set it over low heat. Add the minced pork and cook, stirring often, until the water evaporates and the pork is fully cooked through.

Close-up of cooked through minced pork in a wok.

Step 2: Spoon in the curry paste and mix it into the pork until everything is well combined. Keep tossing and turning the meat, so the paste evenly coats each piece.

Close-up of curry paste mixed with minced pork in a wok.

Step 3: Pour in the fish sauce and add the white sugar. Stir thoroughly to blend the seasoning with the pork and curry paste.

Kua kling in a wok with a wooden spatula.

Step 4: Finally, stir in the sliced lemongrass, kaffir lime leaves, red chilies, and crushed black peppercorns. Stir-fry everything for another minute until fragrant and fully combined.

Serve: Serve hot with steamed rice and optionally a fried egg, and enjoy immediately while it’s still sizzling!

Spoonful of Thai dry mince curry, khua kling, held over a clay dish.

Recipe tips and tricks

Scrape the pan often. As the meat cooks and dries out, it can stick to the bottom. Keep scraping and tossing to prevent scorching.
Use fresh ingredients. Fresh herbs and aromatics make all the difference. Visit your local Asian grocery store to find the most fragrant ingredients.
Cook low and slow. Dry-roast the curry over low heat to let the flavors come together without burning the paste.
Mince your meat. For better texture and less water release, use a butcher’s knife or food processor to mince your meat from a lean cut.

More Thai curry recipes to try

This khua kling moo recipe is perfect if you like spicy Thai food that comes together quickly! If you tried this, please leave a star rating and/or a comment below! Follow me on Facebook, Instagram, and Pinterest.