Khua Kling: Our authentic recipe for spicy southern Thai curry

Khua Kling (คั่วกลิ้ง) is a pillar of Southern Thai cuisine, a curry found throughout Southern Thailand. What makes this dish special is that it is prepared without broth or coconut milk.

Basically, it's a dry curry that can be prepared with any type of meat.

The dish is prepared with our fresh Pak Dai Paste, which is also called Khua Kling Paste. We make this according to an authentic Thai recipe, here in Bavaria.

The very special taste of the dish comes from the pepper and turmeric contained in the Khua Kling Curry Paste – Just try it.

Yak Thai - Truly Thai

Ingredients for 2-3 servings of Khua Kling

Preparing Khua Kling is quite simple and quick. You'll need a maximum of 30 minutes to prepare a delicious and authentically Thai dish.

Just follow our cooking instructions.

Preparation of the curry:

1. Cut the chilies and kaffir lime leaves into fine strips, as shown in the photo.

2. Heat a wok or pan over high heat until slightly smoking. Then add the oil, swirl it around, add the curry paste, and cook for about 30 seconds, stirring constantly with a wooden spoon, until the paste begins to smell fragrant.

3. Add the minced meat and cook, stirring and scraping the bottom of the wok or pan constantly to prevent the minced meat from sticking and the curry paste from burning, until the meat is cooked through and the released moisture has completely evaporated (the sound will change from a simmer to a sizzle). Once the water from the meat has evaporated, fry for another 3–4 minutes. 

4. Add fish sauce and sugar and cook, stirring and scraping, until the liquid is completely absorbed (about 30 seconds). Add lemongrass, 3⁄4 of the kaffir lime leaves, and Thai chili (if using). Stir and toss until everything is well mixed, then remove from heat. 

5. Garnish the dish with the remaining leaves and chilies.

Did you know...?

Dry preparation: Unlike many other curries, Khua Kling is prepared dry, without much sauce. The meat is pan-fried dry with the curry paste, which leads to an intense concentration of flavor.

Origin: This dish originates from Southern Thailand and is known for its strong, spicy flavors. It is often prepared with pork, chicken, or beef.

Spiciness: Khua Kling is known for its peppery heat. Unlike other curries, Khua Kling gets its spiciness from the pepper contained in the paste. The additionally used Thai chilies can reach between 50,000 and 100,000 units on the Scoville scale, making it one of the spicier Thai dishes.

Serving suggestions: Khua Kling is often served with rice, fresh cucumber slices, and some pointed cabbage. Since it is a rather dry curry, it can be easily combined with other Thai dishes such as Thai omelets or vegetables.

Do you prefer chili heat instead of pepper heat? Then try our recipe for Tod Man Pla!