Kua Kling & Yogurt Sauce

By Brian Coppola
June 19, 2016
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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

Serves: 4

Ingredients

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

Directions

Kua Kling (Southern Thai Yellow Dry Curry Pork)

  1. Shave the lemon grass, red chili, and kaffir leaves extremely finely.
  2. 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.
  3. 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.
  4. Add the sweetener (optional) and give it a good mix.
  5. Add in the lemon grass and about 3/4 of the kaffir leaves, stir fry about 1 minute.
  6. Add 3/4 of the chilis, stir quickly, and turn off the heat. Keep stirring about 1 minute more.
  7. 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

  1. 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.
  2. Blend all of the ingredients into the yogurt and refrigerate for at least 2 hours.

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