Khua Kling

1. 1

   Prepare the Aromatics

   Soak the dried chilies in warm water until soft (about 15 minutes). Meanwhile, finely shave the lemongrass after removing the bottom portion and tough outer layers. Stack 5-6 kaffir lime leaves, fold them, and slice into very thin strips. Slice the spur chili diagonally after halving. Set aside.

   15m

   Tips:

   • The finer you shave the lemongrass and kaffir lime leaves, the more flavorful and aromatic they will be in the final dish.

2. 2

   Make the Curry Paste

   Using a mortar and pestle, start by pounding the salt, white peppercorns, and drained dried chilies until finely ground. Add the galangal, fresh turmeric, and kaffir lime rind, pounding into a rough paste. Add the lemongrass (from curry paste ingredients), cilantro roots, and fingerroot, continuing to pound. Add garlic and shallots, pounding until smooth. Finally, add the shrimp paste and fresh chilies, pounding to incorporate completely. The paste should be smooth and fragrant.

   15m

   Tips:

   • You can use a food processor for convenience, but a mortar and pestle creates a superior texture. Add ingredients gradually from hardest to softest for best results. The paste can be made ahead and refrigerated for up to 1 week or frozen for up to 3 months.

3. 3

   Start the Dry Frying

   Heat a wok or large skillet over medium heat without adding any oil. Add 3 tablespoons of the curry paste to the dry wok. Fry the paste for 2-3 minutes, stirring constantly, until it becomes fragrant and darkens slightly. Add one spoonful of the ground pork and mix it thoroughly with the paste.

   3m

   Tips:

   • Starting with a small amount of meat helps the paste coat the meat better. Don't rush this step - the paste needs to become aromatic before adding all the meat.

4. 4

   Cook the Meat

   Add the remaining ground pork to the wok. Break up the meat into small pieces using your spatula and stir constantly to prevent sticking. The mixture will initially seem dry but will release moisture as the meat cooks. Keep the heat at medium and continue stirring, scraping the bottom of the wok to prevent burning. Cook for 5-7 minutes until the meat is no longer pink.

   7m

   Tips:

   • Use ground pork with medium fat content - it should render a little fat so you don't need cooking oil, but not be excessively fatty. Keep scraping the wok to ensure even cooking and prevent burning.

5. 5

   Season and Add Aromatics

   Once the meat is cooked through, add the palm sugar, ground turmeric, ground white pepper, and 2 teaspoons of fish sauce. Stir well to combine. Add the finely shaved lemongrass and stir-fry for 1 minute. Add three-quarters of the sliced kaffir lime leaves and continue cooking, stirring frequently, until most of the liquid has evaporated and the curry is nearly dry. This will take 3-5 minutes. Taste and adjust seasoning with more fish sauce if needed - the dish should be salty and intensely spicy with minimal sweetness.

   5m

   Tips:

   • Cook low and slow during this stage. As the famous Khua Kling Pak Sod restaurant emphasizes: 'you can't rush the khua process. It must be done on moderate heat and slowly.' The paste should blend thoroughly into the meat, not merely adhere to it.

6. 6

   Final Touch

   When the curry is almost completely dry with no visible liquid, add the sliced spur chili. Stir for 30 seconds, then turn off the heat. Continue stirring for another 30 seconds using the residual heat.

   1m

   Tips:

   • Don't overcook after adding the spur chili - you want it to retain some color and freshness.

7. 7

   Garnish and Serve

   Transfer the khua kling to a serving bowl. Top with the remaining kaffir lime leaves and fresh sliced bird's eye chilies (if using). Serve immediately with abundant steamed jasmine rice and a generous plate of raw vegetables including yard-long beans, cucumber slices, and cabbage leaves.

   1m

   Tips:

   • The raw vegetables are essential - they provide a cooling contrast to the intense heat of the curry. As you eat, the crisp vegetables help refresh your palate between bites of the fiery curry.

• •Don't skip the shrimp paste - it's essential for authentic Khua Kling flavor and adds crucial umami depth.
• •Substituting regular red curry paste for Southern curry paste won't work - Southern curry paste has turmeric as a key ingredient, which gives Khua Kling its distinctive deep yellow color.
• •Quality ingredients matter, especially the shrimp paste. Use a good quality Thai shrimp paste (gapi) for the best results.
• •If you can't find fresh turmeric root, you can use turmeric powder, but fresh turmeric provides superior flavor and color.
• •The dish should taste intensely spicy, salty, with minimal sweetness - as the saying goes, 'if it's not hot, it's not good' for authentic Khua Kling.
• •Cook the curry completely dry - there should be no visible liquid or sauce. The curry paste should thoroughly coat each piece of meat.
• •You can make the curry paste in advance and store it in the refrigerator for up to a week or freeze it for longer storage.
• •For less heat-tolerant diners, reduce the number of chilies in the curry paste, but be aware this significantly changes the authentic character of the dish.
• •The raw vegetables served alongside are not just a garnish - they're an integral part of the eating experience, providing cooling relief from the intense heat.
• •Leftover Khua Kling can be stored in the refrigerator for 3-4 days and actually tastes even better the next day as flavors meld together.

• •
  Steamed Jasmine Rice

  Essential accompaniment - the plain rice helps balance the intense heat and absorbs the flavorful curry.

• •
  Raw Vegetables

  Fresh cucumber slices, yard-long beans, napa cabbage, and green cabbage provide cooling contrast and textural variety.

• •
  Fried Egg (Kai Dao)

  A crispy-edged fried egg is a classic pairing that adds richness and helps temper the heat.

• •
  Gaeng Som (Southern Thai Sour Curry)

  Another Southern Thai dish that provides a sour contrast to the dry, spicy Khua Kling.

• •
  Pak Boong Fai Daeng

  Stir-fried morning glory with garlic provides a fresh, garlicky vegetable dish to balance the meal.

• •
  Thai Iced Tea

  The sweet, creamy beverage helps cool the palate between bites of the fiery curry.

Khua Kling is one of the most iconic dishes of Southern Thailand, particularly associated with the provinces of Nakhon Si Thammarat, Songkhla, and Trang. The dish embodies the essential characteristics of Southern Thai cuisine: intense heat, bold flavors, and the prominent use of turmeric and fresh herbs. The name 'khua' refers to the dry-roasting or dry-frying technique used to prepare the dish, while 'gling' is believed to refer to the sound the meat makes while being stir-fried in the wok. Unlike the coconut milk-based curries of Central and Northern Thailand, Southern Thai curries like Khua Kling are typically prepared without coconut milk, resulting in more concentrated, intense flavors. The dish reflects the region's Muslim and Malay influences, as well as the abundance of spices and fresh herbs available in Southern Thailand. Traditionally served at special occasions and festivals, Khua Kling has become a beloved dish throughout Thailand and is considered a must-try for anyone exploring Southern Thai cuisine.

Authentic Khua Kling is distinguished by several key characteristics: First, it must be extremely spicy - Southern Thai cooks often say 'if it's not hot, it's not good.' The curry paste must be made from scratch with fresh ingredients, including the crucial turmeric root which gives the dish its distinctive golden color. Store-bought red curry paste is not an acceptable substitute as it lacks the turmeric and specific balance of Southern Thai spices. Second, the dish must be completely dry with no visible sauce or liquid - the curry paste should thoroughly coat each piece of meat. This is achieved through patient, slow cooking over moderate heat, never rushed. Third, shrimp paste (gapi) is non-negotiable and provides essential umami depth that defines the dish. Fourth, the generous use of fresh kaffir lime leaves and lemongrass, sliced very fine, is characteristic of authentic preparation. Finally, the dish should always be served with abundant plain steamed rice and a generous plate of fresh, raw vegetables - this isn't just garnish but an integral part of the eating experience. The vegetables provide necessary cooling relief from the intense heat. Quality ingredients, especially fresh aromatics and good shrimp paste, are essential - authentic Khua Kling cannot be achieved with shortcuts or substitutions.