Khua Kling Recipe (วิธีทำคั่วกลิ้งหมู) – Delicious Thai Dry Meat Curry

Khua kling (คั่วกลิ้ง) is an extremely common southern Thai dish. In this recipe video, you’ll learn how to make this spicy dry meat curry. Get the full recipe here: http://wp.me/p4a4F7-2Eq

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 (คั่วกลิ้ง). Khua kling (คั่วกลิ้ง) 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 (http://youtu.be/kVldpua3uLA), or you might be able to purchase it in an Asian supermarket – although I’m 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 you’re dished your khua kling (คั่วกลิ้ง) onto a plate, you can then sprinkle on more finely shaved kaffir limes leaves, and I also like to add some Thai bird chilies.

That’s 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).

Music in this video courtesy of Audio Network

Get the full recipe here: http://wp.me/p4a4F7-2Eq

This video recipe was made by Mark Wiens and Ying Wiens in Thailand
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