Khua Kling – Thai Dry Meat Curry



  • 500 g. minced pork or beef
  • 2 cloves garlic
  • 3 tbsp. southern Thai curry paste (either make your own OR use Jaromes)
  • 2 teaspoons of minced lemongrass
  • 1 red chili thinly sliced for garnish (Decoration)
  • 5 green kaffir lime leaves – chiffonade (more if you feel strongly)
  • 1 green kaffir lime leaves – chiffonade for garnish
  • 1 tsp of sugar
  • Thai bird chilies for garnish (prik kee noo)


  1. Dry fry the paste briefly with the garlic
  2. Add the pork until it is cooked, perhaps add a TINY bit of water in the early stages until the pork releases its own fat and juices.
  3. Add finely sliced kafir lime leaves which add a delicate yet distinctive taste.
  4. Taste test as you may need to add fish sauce
  5. Garnish with red chilli and the last kafir lime leaf


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