Khua Kling Recipe ) - Delicious Thai Dry Meat Curry

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Rating: 4.0; Vote: 1

Khua kling ) is an extremely common southern Thai dish. In this recipe video, youll learn how to make this spicy dry meat curry. Get the full recipe here: Since my wife and her family are from the south of Thailand, I have a huge love for southern Thai cuisine - the strong spices and the flavorsome curries are what I love most about southern Thai cuisine. One of the most widely consumed dishes in the south, and available at all southern Thai restaurant is a dish called khua kling. Khua kling ) is a dry curry, and though in this video I make it with pork, you can easily make it with whatever meat you choose, beef is especially delicious. Here are all the ingredients I used in this recipe: 500 g. minced pork or beef, or even any other meat would work too, and you can either use minced meat or thin slices of meat 3 tbsp. southern Thai curry paste 50 g. lemongrass 1 spur chili (should be red) 10 - 15 kaffir lime leaves or more tiny bit of sugar Thai bird chilies for garnish The first step to making khua kling is to get southern Thai curry paste - you can either make it yourself or you might be able to purchase it in an Asian supermarket - although Im not sure how the flavor exactly would be. Once you have the curry paste and the meat ready to go, all you need to do is heat up your frying pan and stir fry everything together. Begin with your curry paste, by adding it to a hot pan, and stir fry it, along with 1 spoon of meat, for about 2 - 3 minutes. This is just going to temper all the spices in the paste, and really make them fragrant so they offer the most flavor. Next, add in the rest of the meat, and keep frying on medium heat. It should be dry, and probably some of the meat will begin to stick to the bottom of the pan, but just keep frying it and working it, and scrape all that delicious flavor off the bottom of the pan. Then add in your lemongrass, give it a stir, followed by the thinly shaved kaffir lime leaves, and finally the spur chili. Once youre dished your khua kling ) onto a plate, you can then sprinkle on more finely shaved kaffir limes leaves, and I also like to add some Thai bird chilies. Thats all there is to it. You should have a beautiful plate of southern Thai dry curry. It goes very well with a hot plate of rice and some other southern Thai foods like stink beans and sour soup (gaeng som
Date: 2019-08-19

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Comments and reviews: 10

Sean Greene
Interesting maybe I could ask you about Thai food. We have a lot of Thai restaurants out here In Washington State here in the western United States but I have never heard of this dish before. Maybe you could talk about other Thai dishes I've never heard of before but no deep fried Thai dishes unless it's not like American deep fried if you know what I mean by? but I do love Thai food make no mistake about it and I love it Hot Hot HotWhen it comes to spicy Thai dishes. Speaking of spicy food I was at a Thai restaurant less then a mile away not too far from my house and when I was there I saw the condiments that they offer and I saw one and I thought it was cinnamon and boy was I wrongI got a shock of a life time that it stung my nose like crazy it was nothing else then chile powder. But it was a good guess as cinnamon grows in South East Asia and it looked like cinnamon at first to me. You have a nice day bye.
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terry palmore
Answering some of my own questions. Yes curry leaves grow in California during the spring and summer. CALIFORNIA GARDENER YouTube site teaches how to grow curry. I just need the seed that is in the dark fruits. I also need to know what I can grow that is in Southern Thai Curry paste My E-mail is TERRY. PALMOREGMAIL. COM. Thanks
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terry palmore
1] Will the contents of Southern Curry paste grow from seed in other areas? I have three month of 32 degrees fahrnheit, but my summers are warm. and 2] can you sell me starter plants for curry paste? And instructions what part you pull off and grind up? Thanks
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Christopher Price
Aw man. I really have to stop watching these vids first thing in the morning before I have to go out into the cold and go to work. now I'm gonna be hungry for this all day: ) Looks awesome, Mark I'm gonna have to try to make this sometime
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Mangalover2407
Waaahhh I made this khua kling and I felt like I was back in Thailand. Even after 4 years back here in Belgium, after living a year in Thailand, it's amazing how scents and tastes can bring back all those great memories. Thanks a lot Mark
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Daniel Gill
In my large Asian supermarket I found dried Kaffir lime leaves but every recipe I find uses fresh. They may have fresh but I did not see it. I did see French galangal. So my question is how do I substitute the fresh with dried leaves?
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ThomBauer24
I like the way u eat mark. My hubby name is mark too we been married for 15 yrs. He like to eat asian foods he dnt know hows to cook like u. And he only steak n chicken not fish not shrimp paste either.
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Cevyn Injekkt
Rather bold to muck around with chili peppers without protection. It burns for days no matter how hard one scrubs. I rather hope no sensitive areas of the body comes in contact with those digits. LMAO
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pooya hemmati
Hey Mark great videos mate. I do alot of cooking. Thai as well. Can you add more cooking videos of your own. I really enjoyed your cooking videos Mate. Keep up the good work Mate. From Australia
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Eight1Eighty2
These videos are a nice exotic escape from my reality of 30 plus inches of snow outside and 25 degree weather. Luckily I'm not near that Buffalo mess of 100 plus inches over last couple days.
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