How spicy is Khua Kling?

Very spicy! It’s one of the boldest southern Thai dishes. You can tone it down based on your spice tolerance.

How is Khua Kling different from other curries?

It’s a dry curry—no coconut milk, just a deep, fiery paste that clings to the meat.

Khua Kling, Southern Thai Dry Curry

Name: Khua Kling, Southern Thai Dry Curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1/3 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; 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)

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

Scale

1/3 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)

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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