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. Ready in 20 minutes!
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.
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
