Southern Thai Dry Pork Curry
Ingredients
- 250g pork or chicken, minced
- 1 stalk lemongrass, finely sliced
- 8 kaffir lime leaves, very finely julienned
- 1 large red chilli, sliced diagonally
- 1 tsp fish sauce
- pinch of sugar
Paste
- 50-60 dried birds-eye chillies
- 10 fresh birds-eye chillies
- 6 cloves garlic
- 1 inch galangal
- 2 stalks lemongrass
- 1 tsp lime peel
- 3 thai shallots
- pinch of salt
- 1 tbs shrimp paste
- 1 tbs ground white pepper
Preparation
Make the paste in a mortar and pestle or blender.
Reserve 1.5 tablespoons for the curry and save the rest for another time.
Heat a wok or pot.
Add the paste and fry on medium heat for 2 minutes, stirring vigorously to avoid burning.
Add the pork and stir-fry for another couple of minutes until cooked, be prepared to scrape.
Season with fish sauce and sugar.
Garnish with the remaining ingredients.
Serve with Jasmine rice.
Notes
Khua Kling is a Southern-Thai dish made with curry paste and protein, no liquid added.
Traditionally use hand-minced pork or chicken; avoid cuts that are too fatty to prevent oiliness.
Tempeh or tofu can substitute for a vegetarian option, with a small amount of oil added.
