Khua kling
Khua kling is a traditional spicy and flavorful dry curry dish from Southern Thailand. It is typically made with minced or finely chopped meat (such as beef, pork, or chicken) cooked with a combination of aromatic herbs and spices like lemongrass, galangal, and kaffir lime leaves. The dish is known for its intense heat level and bold flavors.
Ingredients
- 1 lb ground pork or chicken
- 4-5 fresh red bird's eye chilies or green, finely chopped (adjust based on your spice preference)
- 3-4 shallots finely chopped
- 3 cloves garlic minced
- 2 stalks lemongrass white part only, finely chopped
- 1 inch galangal grated
- 4-5 kaffir lime leaves finely sliced
- 1 tablespoon shrimp paste
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Vegetable oil for cooking
- Fresh cilantro leaves for garnish
Instructions
- Heat a pan over medium heat and add a little vegetable oil.
- Add the garlic, shallots, lemongrass, galangal, and chilies. Sauté until fragrant, about 2-3 minutes.
- Add the ground pork or chicken and cook until browned and cooked through.
- Stir in the shrimp paste, fish sauce, soy sauce, and sugar. Mix well to combine all the flavors.
- Add the kaffir lime leaves and continue cooking for another 2-3 minutes.
- Taste and adjust seasoning if needed.
- Remove from heat and garnish with fresh cilantro leaves.
- Serve hot with steamed rice.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 361kcal (18%)Carbohydrates: 11g (4%)Protein: 24g (48%)Fat: 24g (37%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 124mg (41%)Sodium: 1.159mgPotassium: 566mg (16%)Fiber: 1g (4%)Sugar: 7g (8%)Vitamin A: 438IU (9%)Vitamin C: 68mg (82%)Calcium: 53mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
