This Khua Kling recipe brings Southern Thailand’s pork curry to life—spicy curry paste, minced pork, fresh Thai herbs, and that classic dry-fry technique. If you’re into bold, fiery Thai food, this one’s for you.
Looking for more Southern Thai food recipes? Try my Hat Yai fried chicken, tamarind shrimp, Gaeng Som-Thai Sour soup, and Moo Hong, Thai pork belly stew. These dishes are full of fresh ingredients and packed with the bright, bold aromatics of southern Thai cuisine.
Curious about Thai food by region? Check out this easy guide to Thailand's unique regional flavors here.
Jump to:
- My Inspiration for This Khua Kling Recipe
- What Is Khua Kling?
- Why You’ll Love This Thai Dish
- Ingredients for Making Authentic Khua Kling
- How to Make Khua Kling with Ground Pork
- Kitchen Tips
- Top Tip!
- Variations and Substitutes
- Substitutes for Thai Southern Curry Paste
- Storing Leftovers
- More Southern Thai Dishes from Simply Suwanee
- Frequently Asked Questions
- Khua Kling, Southern Thai Dry Curry
- More Thai Recipes You Will Love
- Thai Food Deep Dive: Flavors, Techniques & Tips!
- Hi there, I’m Suwanee!
My Inspiration for This Khua Kling Recipe
When I first had khua kling in southern Thailand, it lit my mouth on fire in the best way possible. I love how dry yet intense the curry is, and how it clings to each bite of meat. This version is adapted for home cooks in the U.S. but still uses authentic Thai ingredients like makrut lime leaves, fresh turmeric, Thai shrimp paste, and lots of fiery red Thai chiles.
What Is Khua Kling?
Khua Kling (or Kua Kling) is a traditional Southern Thai dry curry made by stir-frying minced meat or small slices of meat with a spicy southern Thai paste until all the liquid cooks off. Unlike red or green curry, there’s no coconut milk involved. The result? A dry, fiery burn of a curry with bold southern flavor and lots of aromatic flavor from a variety of herbs.
This dish is all about balance—heat from chilies, sharpness from lemongrass and makrut lime leaves, and savory umami from fish sauce and shrimp paste. It’s often served with jasmine rice and blanched vegetables to cool the burn. A true Thai meal experience.
Why You’ll Love This Thai Dish
- A bold, spicy Southern Thai curry with no coconut milk
- Quick and easy Thai recipe—perfect for lunch, dinner, or weeknight meals
- Great for meal prep and high in protein
- Uses fresh and dried Thai ingredients for rich, deep flavor
- Thai curry paste can be made weeks in advance for convenience
Ingredients for Making Authentic Khua Kling
- Ground pork (or other proteins): Traditional khua kling uses minced pork, but you can also use ground chicken, beef, turkey or firm tofu cut into thin strips.
- Southern Curry Paste: This bold, spicy paste is the heart of Khua Kling, and we’ll be making it from scratch—don’t worry, it’s super easy! I’ve never seen a store-bought version of Khua Kling paste, so homemade is the way to go. Most of the fresh herbs and dried spices you’ll need are easy to find at regular American grocery stores. Ingredients are listed below.
- Vegetable oil: You’ll only need a little—just enough to stir-fry the curry paste and meat. This is a dry curry, not a saucy one, but we still want the meat juicy, not tough or dry like pork jerky. A small splash does the trick!
- Fish sauce: Brings the salty, savory umami that’s signature in Thai cuisine. Read more in my How to Balance Thai Flavors guide.
- Sugar: Optional, but just a pinch helps round out the fiery heat. In Thailand, MSG is used instead of sugar.
- Kaffir lime leaves (Makrut lime leaves): Be generous with these—they go in the curry paste, the stir-fry, and on top as garnish. Thinly sliced, they add that bright, citrusy finish we love. Same goes for the lemongrass!
- Lemongrass: Peel off the tough outer layers and use the tender inner stalk for its fresh, citrusy aroma. Slice it super thin for garnish so it’s not tough to bite into.
- This one is optional-Red chilies: Use fresh or dried Thai chiles depending on your spice tolerance. These bring that fiery southern heat.
Khua Kling Curry Paste Ingredients
- Dried red chilies: These bring that signature fiery heat. Soak them in warm water to soften before blending.
- Shallots: Milder and sweeter than onions, they add depth to the paste.
- Garlic: A must for savory base flavor.
- Lemongrass: Adds a citrusy aroma—just make sure to remove the tough outer stalks first.
- Fresh turmeric: Earthy and golden; it’s what gives the paste its vibrant color.
- Galangal: A cousin of ginger, it adds a sharp, floral note unique to Thai curry pastes.
- Kaffir lime zest (or extra makrut lime leaves): Bright, zesty flavor that balances out the heat.
- Crushed white or black peppercorns: Add a warm, peppery bite. I prefer white peppercorn.
- Thai shrimp paste: Salty, funky, and essential for authentic Southern Thai flavor.
- Fresh turmeric: Adds earthy depth and vibrant color. If you can’t find it, use turmeric powder. Learn about Thai herbs here.
- White or Black peppercorns: Crushed for a warm, sharp undertone that blends beautifully with the curry paste. More about Thai spices here.
- Thai shrimp paste (kapi): A little goes a long way. It’s funky, salty, and totally essential to get that authentic khua kling flavor.
How to Make Khua Kling with Ground Pork
- Make the southern curry paste (if not using pre-made): Using a stone mortar and pestle, pound the chilies, chopped shallot, garlic, lemongrass, galangal, and ground white or black pepper until you get a smooth, thick paste. A high-powered food processor works too, but if yours isn’t strong, the fibrous herbs can be tough to break down.
- Heat oil in a wok over high-heat cooking. Add curry paste and stir fry until fragrant (about 2–3 minutes).
- Add ground pork or small slices of meat and stir-fry, breaking it up into small pieces. Cook over moderate heat until no longer pink and the moisture starts to dry roast off.
- Season with fish sauce and sugar. Keep stir-frying until the curry clings to the meat and there's no liquid pooling at the bottom of the pan.
- Add the aromatics. Add sliced makrut lime leaves and lemongrass. Stir-fry for another 1–2 minutes until everything is coated and cooked through. Turn the heat off and you are set! Serve with a side of fresh veggies and jasmine rice.
Serving: Serve your freshly made Khua Kling with steamed jasmine rice or purple sticky rice. Regular sticky rice also works great. Pair it with plenty of fresh veggies like sliced cabbage, lettuce, cucumber, green beans, and tomatoes for a refreshing balance.
Kitchen Tips
- A wok spatula helps stir-fry efficiently without mashing the meat. To help your meat dry out faster, spread it in a thin, even layer across the surface of the wok or pan. This lets the moisture evaporate quickly. Just make sure to scrape the bottom of the pan as you toss and turn the meat so it cooks evenly and gets that dry, browned texture.
- Use freshly sliced makrut lime leaves and lemongrass for the best aromatic flavor.
- Don’t skip the shrimp paste—it’s essential for authentic Khua Kling.
Top Tip!
The curry paste is already pretty spicy, so feel free to cut back on the number of chilies—or or swap in a milder variety. If you want to tone down the heat even more, remove the seeds from the chilies (and be sure to wear gloves when handling them).
Variations and Substitutes
- Substituting Red curry paste for the Southern curry paste is not enough. Red curry paste doesn't have turmeric in it, one of the key ingredients that makes the Khua Kling recipe unique with the deep yellow color in the meat. Please see below for what I've come up with while making Khua Kling in my American kitchen.
- Try ground chicken, turkey or firm tofu for a lighter version
- Sub miso paste for shrimp paste in vegan versions
Substitutes for Thai Southern Curry Paste
Subbing in red curry paste alone won’t give you the same flavor or color—red curry doesn’t include turmeric, which is a defining ingredient in Khua Kling and many southern Thai dishes. Here's what I’ve tested in my American kitchen to get as close as possible:
- Mix red and yellow curry pastes: Use equal parts of each. Yellow curry paste contains turmeric, which is essential in many southern Thai dishes, including Khua Kling.
- Add turmeric to red curry paste: For every ⅓ cup of red curry paste, mix in 1 tablespoon of fresh turmeric or 1.5 teaspoons of turmeric powder.
- Use yellow curry powder: Add 2 teaspoons of yellow curry powder to ⅓ cup of red curry paste to mimic the earthy turmeric notes.
Storing Leftovers
This dry curry is best enjoyed fresh but will keep for up to a day. Since it’s a dry-style meat curry, it doesn’t reheat well after that. If you do reheat it, add about 1 tablespoon of water to bring back a bit of moisture.
More Southern Thai Dishes from Simply Suwanee
Frequently Asked Questions
Very spicy! It’s one of the boldest southern Thai dishes. You can tone it down based on your spice tolerance.
It’s a dry curry—no coconut milk, just a deep, fiery paste that clings to the meat.
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Khua Kling, Southern Thai Dry Curry
- Total Time: 30 minutes
- Yield: 4 people
- Diet: Gluten Free
Description
This Khua Kling recipe brings Southern Thailand’s pork curry to life—spicy curry paste, minced pork, fresh Thai herbs, and that classic dry-fry technique. If you’re into bold, fiery Thai food, this one’s for you.
Ingredients
- ⅓ cup southern Thai curry paste (or homemade southern Thai paste below.) Use more for added heat and flavors if desired.
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 teaspoon sugar (optional, helps balance heat)
- 3–4 makrut lime leaves (sliced thin, remove the stubs at the tops of the leaves)
- 5 kaffir lime leaves, julienned
- 1 stalk lemongrass, thinly sliced into rings
Curry Paste Ingredients
- 8-15 dried red chilies (adjust for your spice level)
- 2 ounces shallot, chopped into small chunks
- 5-6 cloves garlic, crushed lightly for easy pounding
- 2 large stalks lemongrass (peel off tough outer layers),chopped into small chunks
- 1.5 tablespoon galangal, chopped into small chunks
- 2- 2 inch pieces fresh turmeric, chopped into small chunks (or 1.5 teaspoon turmeric powder).
- 1 teaspoon, crushed white or black peppercorns
- 1 teaspoon kaffir lime zest (substitute with 2 kaffir lime leaves or 1 teaspoon keylimes or regular limes)
- 1 tablespoon Thai shrimp paste (kapi)
Instructions
- Make the southern curry paste (if not using pre-made): Using a stone mortar and pestle, pound the chilies, chopped shallot, garlic, lemongrass, galangal, and ground white or black pepper until you get a smooth, thick paste. A high-powered food processor works too, but if yours isn’t strong, the fibrous herbs can be tough to break down.
- Heat oil in a wok over high-heat cooking. Add curry paste and stir fry until fragrant (about 2–3 minutes).
- Add ground pork or small slices of meat and stir-fry, breaking it up into small pieces. Cook over moderate heat until no longer pink and the moisture starts to dry roast off.
- Season with fish sauce and sugar. Keep stir-frying until the curry clings to the meat and there's no liquid pooling at the bottom of the pan.
- Add the aromatics. Add sliced makrut lime leaves and lemongrass. Stir-fry for another 1–2 minutes until everything is coated and cooked through. Turn the heat off and you are set! Serve with a side of fresh veggies and jasmine rice.
Serving: Serve your freshly made Khua Kling with steamed jasmine rice or purple sticky rice. Regular sticky rice also works great. Pair it with plenty of fresh veggies like sliced cabbage, lettuce, cucumber, green beans, and tomatoes for a refreshing balance.
Notes
- The curry paste is already pretty spicy, so feel free to cut back on the number of chilies—or or swap in a milder variety. If you want to tone down the heat even more, remove the seeds from the chilies (and be sure to wear gloves when handling them).
- A wok spatula helps stir-fry efficiently without mashing the meat.
- To help your meat dry out faster, spread it in a thin, even layer across the surface of the wok or pan. This lets the moisture evaporate quickly. Just make sure to scrape the bottom of the pan as you toss and turn the meat so it cooks evenly and gets that dry, browned texture.
- Use freshly sliced makrut lime leaves and lemongrass for the best aromatic flavor.
- Don’t skip the shrimp paste—it’s essential for authentic Khua Kling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Curries
- Method: Stir fry
- Cuisine: Thai
More Thai Recipes You Will Love
Looking for other recipes like this? Try these:
Thai Food Deep Dive: Flavors, Techniques & Tips!
Want to explore Thai food beyond the recipe? Head to my Thai Kitchen Resources page for essential ingredients, cooking techniques, and flavor tips to bring authentic Thai flavor to your kitchen.
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Hi there, I’m Suwanee!
I'm the person behind this Thai food blog. I spent thirteen years of childhood in Thailand, where I was first introduced to the flavors of Thai cooking. You are in the right place if you: Love to cook Thai food. Come by often, and let's get cooking!
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