Khua Kling

Khua Kling (คั่วกลิ้ง) is one of the darlings of southern Thai cuisine. This recipe isn’t traditional, but rather a quick method to reach a similar pinnacle. See Mark Weins’ recipe for the traditional method and make the southern thai curry paste yourself instead of using canned.

In this recipe, we take half a can of Thai red curry paste and half a can of Thai yellow curry paste. Maesri recommended!

For the pork, use cuts that contain fat, i.e. avoid using lean fillets. I like to use scotch fillet and spare ribs from the supermarket.

Ingredients

  • 500g mince pork (best to grind yourself)
  • 120g Thai curry paste (half red, half yellow)
  • 50g lemongrass, finely shaved (about 2 stalks)
  • 3 large red chillies, diagonally-sliced
  • ~12 lime leaves, finely sliced (kaffir if possible)
  • pinch of sugar (optional)
  • 5 birdseye chilies (optional, garnish)

Method

  1. Prepare the lemongrass, finely shaving it with a knife; slice the red chillies diagonal; finely slice the lime leaves after removing the stems
    Chopping Board
  2. Heat a woke to med-high heat, add the curry paste and fry for 5 minutes (mixing with a utensil) or until most moisture is removed and fairly dry
    Chopping Board
  3. Add the minced pork to the wok and stir fry the mixing in the paste repeatedly until well combined, then add sugar (optional)
    Chopping Board
  4. Add the lemongrass then stir fry for another few minutes
    Chopping Board
  5. Add 3/4 of the lime leaves and the sliced chilli, stir fry for another minute or so
    Chopping Board
  6. Once it is very well-combined and the pork is cooked-through, turn down and reduce further if there is too much moisture (more dry, the better)
  7. Pour into a large serving bowl, then garnish with the remaining sliced lime leaves and birdseye chillies (w/ stems removed)
    Chopping Board