Thai
Khua Kling
“Khua Kling is a dry-fried curry that bursts with the intense fragrances of makrut lime and fresh turmeric, making every bite an aromatic explosion.”
Medium1 hour
Where it comes from
This dish hails from the southern provinces such as Nakhon Si Thammarat, where the local palate favors bold and spicy flavors, reflecting the region's Malay influences.
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On the Palate
What goes into it
Proteins
Sauces & Condiments
How it's made
- 1
Pound lemongrass, galangal, and bird's eye chili in a krok to make the curry paste.
- 2
Slice pork thinly and marinate with the curry paste and nam pla.
- 3
Stir-fry the marinated pork over medium heat until aromatic.
- 4
Add sliced makrut lime leaves and continue to cook until the pork is well-coated and dry.
- 5
Season with sugar for balance and adjust with more nam pla if needed.
