Khua kling recipe
Khua Kling recipe
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|For the paste:|
|3 tbsp||lemongrass, chopped|
|2 tbsp||chillies, chopped (or more if you can eat spicy)|
|1 tbsp||black pepper|
|1 tbsp||kaffir lime, the peel|
|2 tbsp||dried chilies, soaked in hot water, then dried|
|1 tbsp||galangal, sliced|
|3 tbsp||shallots, chopped|
|3 tbsp||krachai, sliced (fingerroot or lesser ginger or Chinese keys)|
|1 tbsp||turmeric, ground|
|For the Khua Kling:|
|400 g||beef, minced (chop with a knife or buy minced beef)|
|1 ½ tbsp||kaffir lime leaves, very finely sliced|
|1||red long chilli, sliced|
|1||yellow long chilli, sliced|
|1||green long chilli, sliced|
|2 tbsp||fresh green peppercorns|
|3 tbsp||fish sauce (or some more)|
|½ tbsp||white sugar (or some more)|
In the above order, put one ingredient after the other in a mortar and pound, until a smooth paste is formed.
Heat some oil in a wok and fry the paste. Add some water and stir again, then add the meat. Stir well, add some water and stir again, add sugar and fish sauce.
Cover the meat with water, and cover the wok with a lid. Let it cook for a while, and stir often. When the meat is already quite dry, stir constantly until all humidity is gone and the meat rolls in the wok. That’s where the name comes from. Taste, and add some more fish sauce and sugar if needed.
Add the long red, yellow and green chillies as well as the green pepper and the kaffir lime leaves and stir until all is well combined.
About this recipe:
This dish should be part of a Thai menu, then it’s good for 4 servings (or even more). It is one of the spiciest dishes in Thailand and always eaten with lots of rice.
ca. 40 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Khua kling recipe
Recipe type: xarchivex
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