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Author Notes: I had a great meal of Kua Kling at a restaurant near NYU and wanted to give it a try. This one is adapted from https://www.eatingthaifood.com/thai-khua-kling-recipe/ and I thought that a Greek yogurt sauce would pair well with the dry heat of the curry. I have dropped the traditional cucumber from the classic recipe. —Brian Coppola
Kua Kling (Southern Thai Yellow Dry Curry Pork)
- 1 pound lean minced pork (I use a homemade breakfast sausage sold in bulk, but a minced pork shoulder or other meats should work fine)
- 3 tablespoons yellow (tumeric-based) southern Thai curry paste (I used the canned version from Measri brand)
- 1 piece lemon grass stalk
- 3 pieces small red chili peppers
- 15 pieces kaffir lime leaves
- 1/4 teaspoon sugar or other sweetener (optional)
- Shave the lemon grass, red chili, and kaffir leaves extremely finely.
- In a wok or heavy pan, heat the curry paste with a generous spoonful of the meat, on medium/med-high heat, for 2-3 minutes.
- Add the rest of the meat and stir fry until the meat is cooked, dry, and well separated, about 6-9 minutes depending on your conditions.
- Add the sweetener (optional) and give it a good mix.
- Add in the lemon grass and about 3/4 of the kaffir leaves, stir fry about 1 minute.
- Add 3/4 of the chilis, stir quickly, and turn off the heat. Keep stirring about 1 minute more.
- Remove from the heat and serve. Top with the remaining chilis and kaffir leaves. Add a generous portion of the Greek yogurt sauce off on the side.
Greek Yogurt Sauce
- 2 cups plain Greek Yogurt (Chobani)
- 1 tablespoon freshly and finely chopped dill
- 2 tablespoons lemon juice
- 3 pieces roasted garlic clove
- 1 tablespoon olive oil
- 1/2 teaspoon finely ground black pepper
- Roast, mince, and then mash the garlic. Alternatively, use store-bought roasted and minced garlic in oil and reduce the added oil to a teaspoon.
- Blend all of the ingredients into the yogurt and refrigerate for at least 2 hours.