Khua Kling Recipe (Southern Thai Dry Curry)
This easy khua kling recipe is a spicy Thai dry curry made with pork or your favorite protein. Serve it with rice and a crispy fried egg!
Equipment
- Wok or large skillet with spatula
- Cutting board and sharp knife
Ingredients
- 5 tbsp water, for cooking pork
- 2 1/4 cups ground pork
- 3 tbsp Southern Thai curry paste, or red curry paste
- 1/2 tbsp fish sauce
- 1 tsp white sugar
- 4 kaffir lime leaves, sliced into thin strips
- 2 stalks lemongrass, chopped
- 2 clusters black peppercorns
- 3 chilies, sliced
Instructions
- Add water to a wok pan or skillet over low heat and add minced pork. Cook until there is no more water and the pork is cooked through.
- Add the curry paste and mix it with your protein.
- Add fish sauce and white sugar, thoroughly mix with the rest of the ingredients.
- Lastly, add lemongrass, kaffir lime leaves, chilies, and black peppercorns. Stir-fry for 1 more minute and make sure all the ingredients are well mixed. Serve immediately with rice.
Notes
- Use the nutrition card in this recipe as a guideline.
- This meal is cooked without oil, it's dry roasted over low heat.
- Sub pork with any protein of your preference.
- When frying the meat it will get really dry, scrape the bottom of your pan to prevent scorching and to prevent the meat from sticking to it.
- Serve with a portion of white rice and optionally fresh vegetables.
Calories: 475kcal | Carbohydrates: 6g | Protein: 30g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 336mg | Potassium: 666mg | Fiber: 1g | Sugar: 4g | Vitamin A: 441IU | Vitamin C: 66mg | Calcium: 34mg | Iron: 2mg