Khua kling 🍚 🌶
Here is my eleventh of 25 Thai-Chinese recipes for my cookbook ’Just like my mum use to make’
Khua kling is a main dish from the south of Thailand and has a spicy taste. The primary components are meat and curry paste. It’s a dry stir fried minced pork or chicken with southend style curry paste that is addictively delicious and full of flavour. It’s Hot and it’s Spicy. Traditionally served with vegetable like cucumber, green beans, boil eggs to cut off the spiciness of the curry paste.
Khua kling 🍚 🌶
Here is my eleventh of 25 Thai-Chinese recipes for my cookbook ’Just like my mum use to make’
Khua kling is a main dish from the south of Thailand and has a spicy taste. The primary components are meat and curry paste. It’s a dry stir fried minced pork or chicken with southend style curry paste that is addictively delicious and full of flavour. It’s Hot and it’s Spicy. Traditionally served with vegetable like cucumber, green beans, boil eggs to cut off the spiciness of the curry paste.
Open in Cookpad AppSteps
- 1
Pound your Khua Kling curry paste together in the pastel and mortar or food blender until it form into paste.
- 2
Take the woody bit in the middle of kaffir lime leaves out and roll them into small roll. Use a sharp finely sliced it
- 3
On a non stick wok or pan add minced chicken and 1 tbsp of Khua Kling curry paste stir well on med heat. Traditional ww don’t put any oil in.
- 4
Add green bean then seasoning with fishsauce, sugar. Stir well until all cooked and dry. Add some kaffir lime leaves and red chilli. Stir well.
- 5
Serve with fresh vegetable like cucumber, lettuce and boiled egg or fried egg.
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