Khua Kling, also known as "Kua Kling" or "Khua Kling Moo," is a traditional Thai dish with roots in Southern Thailand. It is a spicy and flavorful dish that is popular among Thai food enthusiasts who enjoy the intense heat and bold flavors.
Prep Time30 minsCook Time10 minsTotal Time40 mins
Fish sauce is quite salty, so add it slowly to avoid over‑salting your meat.
Ingredients
Southern Thai curry paste
3 garlic cloves
1 small shallot
8 g fresh thai chiles
4 g kosher salt
3 g black pepper
10 g thai shrimp paste
1 tsp galangal powder
1 tsp lemongrass powder
½ tsp turmeric powder
3 g lime zest
Sauté
30 ml vegetable oil
45 g southern thai curry paste
225 g minced meat
...add
15 ml fish sauce
⅛ cup sugar
10 thinly sliced lime leaves
15 g sliced lemongrass
The exact origins of Khua Kling are not well documented, but it is believed to come from Southern Thailand, particularly the Pattani province. The dish is strongly associated with the cuisine of the local Muslim Malay community.
The dish is prepared by pounding spices into a paste (“khua”), which is then fried until fragrant to create a rich, aromatic base. Ground meat is added and stir‑fried with the paste until fully cooked, allowing the flavors to meld together.
Inspired by this recipe.
Directions
1
- Heat up wok and add oil.
- Fry the curry paste until fragrant stirring frequently.
- Add mince of your choice cook on high stirring frequently.
- Cook on high until meat starts to fry and looks dry.
- Lower heat and incorporate sugar, fish sauce and lemongrass.
- Cook for about 30 seconds until all incorporated.
- Serve immediately over cooked jasmine rice.
Ingredients
Southern Thai curry paste
3 garlic cloves
1 small shallot
8 g fresh thai chiles
4 g kosher salt
3 g black pepper
10 g thai shrimp paste
1 tsp galangal powder
1 tsp lemongrass powder
½ tsp turmeric powder
3 g lime zest
Sauté
30 ml vegetable oil
45 g southern thai curry paste
225 g minced meat
...add
15 ml fish sauce
⅛ cup sugar
10 thinly sliced lime leaves
15 g sliced lemongrass
For less intensity, lower the fish sauce and sugar by half. By default this is supposed to be salty however for European tongue it can be too much.