Southern Thai Dry Curry – Khua Kling Pork
Fiery dry pork curry from Southern Thailand
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Heat
- hot
Khua kling is a dry Southern Thai curry where minced pork is fried with curry paste until intensely aromatic and almost crumbly.
Ingredients
- 1 lb ground pork
- 3 tbsp southern curry paste
- 2 stalks lemongrass
- 6 makrut lime leaves
- 1 tbsp fish sauce
- 4 Thai chilies
Directions
- Cook curry paste in a dry wok with a spoonful of water until fragrant.
- Add ground pork and stir constantly, breaking it into small pieces.
- Continue frying until the pork is cooked and nearly dry.
- Add finely sliced lemongrass, lime leaves and chile; season with fish sauce.
- Serve with jasmine rice and plenty of cooling raw vegetables.