Entree: Thailand – Southern Thailand – คั่วกลิ้ง ➤ Kua Kling (A fiery Southern Thai dry curry of minced meat cooked with aromatic curry paste and kaffir lime leaves)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) ground pork (or ground beef or chicken)
- 3 tbsp (45 g) kua kling curry paste (store-bought) or see paste ingredients below
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 stalk lemongrass, white part only, finely sliced (about 2 tbsp / 20 g)
- 1 tbsp (15 g) fresh galangal or ginger, finely grated
- 6–8 kaffir lime leaves, stem removed and thinly shredded
- 2–3 bird’s eye chilies, thinly sliced (optional for extra heat)
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 2 tbsp (30 ml) water (only if needed)
- Fresh Thai basil or sawtooth coriander for garnish (optional)
- Lime wedges for serving
Optional homemade paste (makes ~3 tbsp / 45 g) — substitute for store-bought:
- 4 dried red chilies, soaked and drained
- 4 shallots
- 3 cloves garlic
- 1 tsp (2 g) ground turmeric or 1/2 inch fresh turmeric, grated
- 1 tsp (2 g) coriander seeds, toasted
- 1/2 tsp (1 g) cumin seeds, toasted
- 1/2 tsp (2 g) shrimp paste (kapi), optional

Instructions

1. If making paste from scratch, pound or blend the soaked chilies, shallots, garlic, turmeric, toasted coriander and cumin seeds, and shrimp paste into a smooth paste; set aside. Otherwise use 3 tbsp (45 g) store-bought kua kling paste.
2. Heat 2 tbsp (30 ml) vegetable oil in a wide skillet or wok over medium-high heat until shimmering. Add the curry paste and fry, stirring, for 1–2 minutes until aromatic and the oil separates slightly from the paste.
3. Add the minced pork to the pan and break it up with a spatula. Stir-fry the meat with the paste over medium-high heat until the pork is well browned and most of the moisture has evaporated, about 6–8 minutes.
4. Stir in sliced shallots, minced garlic, sliced lemongrass, and grated galangal. Cook for another 2–3 minutes until the aromatics are soft and fragrant.
5. Add the shredded kaffir lime leaves and sliced bird’s eye chilies, then season with 2 tbsp (30 ml) fish sauce and 1 tsp (5 g) palm sugar. Taste and adjust seasoning; add up to 2 tbsp (30 ml) water if the mixture is too dry.
6. Continue to stir-fry on medium heat for 1–2 minutes so flavors meld and the curry becomes slightly drier and glossy.
7. Remove from heat and garnish with fresh Thai basil or sawtooth coriander if using. Serve immediately with steamed jasmine rice, fresh vegetables, and lime wedges.