Khua kling recipe

Khua Kling recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Khua Kling is a traditional Thai curry dish known for its intense flavors and fiery spice. This recipe brings together the perfect blend of aromatic herbs, spices, and tender meat, resulting in a mouthwatering dish that will leave you craving for more. With its origins in Southern Thailand, Khua Kling offers a unique combination of heat from red chilies, fragrant lemongrass, and earthy flavors from roasted spices. Whether you're a fan of Thai cuisine or looking to explore new flavors, this Khua Kling recipe is sure to impress your taste buds with its bold and tantalizing flavors.

Keywords: Khua Kling, Thai curry, intense flavors, fiery spice, aromatic herbs

Khua kling recipe details

Khua kling recipe, recipe Rating: 4.3
Number of votes:87 

Ingredients

	For the paste:
3 tbsp	lemongrass, chopped
2 tbsp	chillies, chopped (or more if you can eat spicy)
1 tbsp	black pepper
1 tsp	salt
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
some	oil
3 tbsp	fish sauce (or some more)
½ tbsp	white sugar (or some more)

Instructions

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.


Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a