Khua Kling (Southern Thai Pork Stir-Fry)
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Recipe Overview
Overview
Khua Kling is a vibrant and spicy pork curry that hails from the southern regions of Thailand, known for its bold flavors and fragrant aroma. The dish begins with a homemade curry paste, which is a labor of love but well worth the effort. The paste is crafted from a blend of arbol chilies, shallots, garlic, and aromatic herbs like lemongrass and galangal, creating a complex flavor base that sets this dish apart from other curries.
The preparation involves softening the dried chilies in boiling water before blending them with the other ingredients to form a smooth paste. This step is crucial, as it allows the flavors to meld beautifully. Once the paste is ready, it’s stir-fried with ground pork until the meat is cooked through, and the moisture evaporates, intensifying the flavors even further.
What makes Khua Kling particularly special is its heat level, which can be adjusted by the amount of fresh Thai chilies added at the end. The dish is typically served with jasmine rice and chilled cucumber slices, providing a refreshing contrast to the fiery curry. This combination not only enhances the dining experience but also showcases the balance of flavors that Thai cuisine is celebrated for.
Overall, Khua Kling is a must-try for anyone who enjoys spicy food and is looking to explore authentic Thai flavors. It’s a dish that embodies the essence of southern Thai cooking, making it perfect for adventurous eaters and those looking to impress at dinner parties.
Recipe Details
Steps & Tips
Remove the tops and split 10 arbol chilies in half, discarding the seeds.
Tip: Wear gloves when handling hot ingredients to avoid skin irritation.
Tip: Soak arbol chilies in boiling water for 20 minutes to soften them before grinding.
Pour one cup of boiling water over the chilies and let them soften for 20 minutes.
Chop two large shallots coarsely.
Trim and thinly slice the bottom six inches of two stalks of lemongrass.
Chop four garlic cloves.
Peel and slice a two-inch piece of galangal.
Peel and slice turmeric root.
Remove the stems and thinly slice four fresh Thai chilies, keeping the seeds.
Remove stems and slice four makrut lime leaves thinly.
Measure out two teaspoons of gapi and three-quarters teaspoon of salt.
Tip: Using an immersion blender is less labor-intensive than a mortar and pestle for grinding the curry paste.
Strain the softened arbol chilies and transfer them to the other ingredients.
Use an immersion blender to grind the ingredients into a paste.
Tip: Ensure good ventilation when cooking with spicy ingredients to avoid irritation from vapors.
Heat one tablespoon of vegetable oil in a 14-inch wok over medium heat.
Add the curry paste to the wok and cook, stirring constantly, until moisture evaporates.
Add one pound of ground pork to the wok and stir to combine with the curry paste.
Cook the pork, stirring constantly, until it is 85% cooked.
Add the reserved arbol chili liquid to deglaze the pan.
Stir in two teaspoons of fish sauce, two teaspoons of light brown sugar, and one teaspoon of black pepper.
Tip: Add fish sauce and brown sugar to balance the flavors in the stir fry.
Continue cooking until the mixture is dry, then turn off the heat.
Stir in four sliced Thai chilies and three fresh lime leaves.
Transfer the stir fry to a serving platter.
Steam jasmine rice as an accompaniment.
Tip: Serve the spicy curry with rice to balance the heat.
Slice cucumbers thinly and place them on ice.
Tip: Serve sliced cucumbers on ice to provide a cooling contrast to the spicy curry.
Serve the curry with rice and cucumbers.
Ingredients
Ingredient: Shellfish
→ Substitution: Soy Sauce
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Khua Kling is known for its intense spiciness and complex flavors, primarily derived from a homemade curry paste.
- •The dish traditionally uses fresh ingredients like galangal and lemongrass, which contribute to its unique flavor profile.
- •Serving Khua Kling with jasmine rice helps balance the heat from the curry.
- •The use of an immersion blender for the curry paste simplifies the preparation compared to traditional mortar and pestle methods.
