Khua Kling from Southern Thailand

I still remember my first Khua Kling Curry, which I had at the “Lanta Meeting Point in Klong Khong” on Ko Lanta. It was super spicy, but also extremely delicious. It was curry love on the first bite.

Inspired by this Khua Kling from Mama Oy, I wanted to cook a southern Thai, dry curry at home. It took me a long time to get it as good as it was on the island.

I finally found out that for the authentic taste, the right curry paste from southern Thailand is needed. This is called Prik Gaeng Phak Dai and you can either make it yourself with some effort or use ready-made pastes.

Another important ingredient are many fresh Thai-Chilis, best are the small Bird Eye. I have given a span of five to fifteen Chilis here, you have to know yourself how many you trust, but the curry should be spicy!

Here is my recipe for a “Khua Kling Nuea” ( คั่วกลิ้งเนื้อ ) with minced beef. You can also prepare it with minced pork, then it will be called “Khua Kling Moo” ( คั่วกลิ้งหมู ).

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Preparation

First we should remove the Thai-Chilis from their stems and cut them into thin rings. Then we remove the dry parts of the coriander and cut it into thin rings as well.

In the next step we heat the oil in a wok or a pan and fry the minced meat until it starts to turn brown. Then we add the Prik Gaeng Phak Dai Currypaste dazu, vermischen diese gründlich with the minced meat and fry both further.

Once the paste smells, we add the coconut milk and fry it with the other two ingredients for a short time. Then we pour the mixture with water or broth and season with fish sauce and palm sugar. We also mix the chilis and coriander under.

Now we reduce the heat and let the liquid completely soak into the meat, until a dry curry is formed. In the meantime we can cut the Kaffir-Lime leaves into small pieces or, if we are patient enough, into very thin strips.

Once the liquid has mostly evaporated, we add the Kaffir-Lime leaves, mix everything well and let the curry simmer for another two minutes.

We serve the finished Khua Kling hot with jasmine rice. Typically, green vegetables are also served with it. Those can help you to reduce the spiciness.