Khua Kling (Southern Thai Dry-Fried Spiced Minced Pork Curry)
Khua kling is a dry-fried curry from southern Thailand, where minced meat is stir-fried with an intense curry paste until no liquid remains. The red curry paste hits the hot oil first, frying until its raw edge disappears and the kitchen fills with its aroma. Ground pork is added and cooked vigorously, the constant stirring driving off all moisture until the meat is dry and coated in a concentrated layer of spice. Fish sauce provides salt, a small amount of sugar tempers the heat, and finely shredded kaffir lime leaves release a citrus fragrance that weaves through the chili burn. Extra sliced red chilies are standard in the southern tradition, pushing the heat well beyond what most central Thai dishes offer. The finished dish has a crumbly, almost granular texture with no sauce at all, designed to be eaten in small portions alongside plain steamed rice. A single spoonful delivers enough flavor to carry several bites of rice.
Adjust Servings
Instructions
- 1
Thinly slice lime leaves and chop the chili.
- 2
Heat oil and fry curry paste on low until fragrant.
- 3
Add ground pork and stir-fry, breaking up lumps.
- 4
Season with fish sauce and sugar, cooking until mostly dry.
- 5
Add lime leaves and chili, then stir-fry 1 more minute.
- 6
Serve immediately with rice.
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