Khua Kling
Khua kling is a fiery southern Thai dry curry of crumbly pork coated in a powerful paste of chilies, lemongrass, galangal, turmeric, and shrimp paste. Finished with fragrant makrut lime leaves, it is intensely savory, citrusy, and spicy, best eaten with jasmine rice and cooling cucumber.
Ingredients
Curry paste
- 12 gdried red chilies, soaked in hot water 10 minutes and drained
- 20 glemongrass, tender inner part only, thinly sliced
- 10 ggalangal, thinly sliced
- 12 gfresh turmeric, peeled and sliced
- 15 ggarlic cloves, peeled
- 25 gshallot, sliced
- 2 gmakrut lime zest, finely sliced
- 8 gshrimp paste
- 2 gwhite peppercorns
- 2 gfine salt
Pork and seasoning
- 300 gground pork
- 10 mlneutral oil
- 12 mlfish sauce
- 4 gpalm sugar
- 60 mlwater
Finishing and garnish
- 6 leavesmakrut lime leaves, central ribs removed and very finely shredded
- 4 gfresh bird's eye chilies, thinly sliced
- 40 glong beans, very finely sliced
- 120 gcucumber, sliced, for serving
- 300 gsteamed jasmine rice, for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
Serve immediately with sliced cucumber and steamed jasmine rice. Khua kling should taste hot, savory, aromatic, and dry rather than saucy.
Nutrition per serving
Notes
- •Makrut lime leaves are traditionally used; if unavailable, use the zest of 1 extra lime in the paste and finish with a little finely grated lime zest, though the flavor will be less authentic.
- •Choose pork with some fat for the best texture; very lean pork can taste dry before the curry reaches its proper dry-fried finish.
- •Long beans are a common modern addition for freshness, but the dish can also be made without them for a more traditional all-meat version.
- •Serve with cool raw vegetables such as cucumber, cabbage, or Thai basil to balance the heat.
Background
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.
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