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 is a dry curry that can be prepared with any type of meat.

This dish is prepared with our fresh Pak Dai paste , also known as Khua Kling paste . We make it here in Bavaria, following a genuine Thai recipe.

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 - Real 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 this delicious and authentic 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 frying pan over high heat until lightly smoking. Then add the oil, toss to coat, add the curry paste, and cook for about 30 seconds, stirring constantly with a wooden spoon, until the paste begins to release its aroma.

3. Add the minced meat and cook, stirring constantly and scraping the bottom of the wok or pan 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, cook for another 3-4 minutes.

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

5. Add the remaining leaves and chilies to decorate the dish.

Did you know...?

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

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

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

Serving suggestions : Khua Kling is often served with rice, fresh cucumber slices, and some pointed cabbage. Because it's a rather dry curry, it pairs well with other Thai dishes like Thai omelets or vegetables.