Kua Kling & Yogurt Sauce

June 19, 2016
0 Ratings
Photo by Brian Coppola
  • Serves 4
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 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)
  • 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
In This Recipe
  1. Kua Kling (Southern Thai Yellow Dry Curry Pork)
  2. Shave the lemon grass, red chili, and kaffir leaves extremely finely.
  3. 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.
  4. 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.
  5. Add the sweetener (optional) and give it a good mix.
  6. Add in the lemon grass and about 3/4 of the kaffir leaves, stir fry about 1 minute.
  7. Add 3/4 of the chilis, stir quickly, and turn off the heat. Keep stirring about 1 minute more.
  8. 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.
  1. Greek Yogurt Sauce
  2. 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.
  3. Blend all of the ingredients into the yogurt and refrigerate for at least 2 hours.

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