Khua Kling

Nutrition · per serving

Steps

1. 1

   Prepare the curry paste. In a mortar and pestle, pound the soaked dried chilies with the salt until fairly smooth. Add lemongrass, galangal, turmeric, garlic, shallot, makrut lime zest, white peppercorns, and shrimp paste; pound to a fine, fragrant paste. For the best dry-curry texture, keep pounding until no large fibrous pieces remain. If using a small blender, pulse with 1-2 teaspoons of the water only as needed, then scrape down well.

   12 g dried red chilies, soaked in hot water 10 minutes and drained20 g lemongrass, tender inner part only, thinly sliced10 g galangal, thinly sliced12 g fresh turmeric, peeled and sliced15 g garlic cloves, peeled25 g shallot, sliced2 g makrut lime zest, finely sliced8 g shrimp paste2 g white peppercorns2 g fine salt
2. 2

   Heat a wok or wide frying pan over medium heat and add the oil. Add the curry paste and stir-fry for 1-2 minutes until aromatic and slightly darker. Do not let it scorch; lower the heat if the paste catches on the pan.

   10 ml neutral oil
3. 3

   Add the ground pork and break it up immediately with a spatula so it cooks into fine crumbles. Stir-fry for 3-4 minutes until the pork is no longer pink and the paste coats it evenly.

   300 g ground pork
4. 4

   Season with fish sauce and palm sugar, then add the water and continue stir-frying over medium-high heat. Cook 4-5 minutes, stirring often, until the liquid evaporates and the pork becomes dry, intensely fragrant, and lightly sizzling in its own fat rather than steaming. This dry finish is the hallmark of khua kling.

   12 ml fish sauce4 g palm sugar60 ml water
5. 5

   Add the shredded makrut lime leaves, sliced bird's eye chilies, and finely sliced long beans. Toss for 1 minute just to wilt the leaves and barely tenderize the beans while keeping them bright and crisp. Taste and adjust with a few drops more fish sauce if needed.

   6 leaves makrut lime leaves, central ribs removed and very finely shredded4 g fresh bird's eye chilies, thinly sliced40 g long beans, very finely sliced
6. 6

   Serve immediately with sliced cucumber and steamed jasmine rice. Khua kling should taste hot, savory, aromatic, and dry rather than saucy.

   120 g cucumber, sliced, for serving300 g steamed jasmine rice, for serving

Origin & History

Khua kling is a specialty of Southern Thailand, known for its intense heat and deeply aromatic dry curry style. Unlike coconut-based curries from central Thailand, it is stir-fried until nearly dry, concentrating the flavors of fresh herbs, chilies, and shrimp paste. The dish reflects the bold, spice-driven character of southern Thai cooking.