Dish

Khua kling

Dry Curry

Khua kling is a dry curry dish that is made by stir-frying ground pork with a mixture of curry paste, turmeric, lemongrass, and other spices and herbs. The dish is typically served with steamed rice and a side of fresh vegetables, such as cucumber or cabbage. The pork is cooked until it is crispy and slightly caramelized, which gives the dish a satisfying crunch and texture. The spices and herbs provide a depth of flavor that is both spicy and aromatic, making it a favorite among Thai food lovers.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Stir-fry

Origins and history

Khua kling is a traditional dish that is believed to have originated in southern Thailand, where it is still a popular dish today. It is often served at special occasions and celebrations, such as weddings and festivals.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of khua kling, with some recipes calling for the use of chicken or beef instead of pork. Some recipes also call for the addition of vegetables like green beans or bamboo shoots.

Presentation and garnishing

Khua kling is typically served in a small bowl or plate, with the pork arranged on top of a bed of steamed rice. The dish is often garnished with fresh herbs like cilantro or basil, and a wedge of lime is usually served on the side.