Khua Kling (Southern Thai Pork Stir-Fry)

Name: Khua Kling (Southern Thai Pork Stir-Fry)
Yield: Serves 6 to 8
Cuisine: Thai
Ingredients: 10 , dried arbol chiles, stemmed, halved lengthwise, and seeds removed; 2 , large shallots, chopped coarse; 2 , lemongrass stalks, trimmed to bottom 6 inches, halved lengthwise, and sliced thin; 4 , garlic cloves, chopped coarse; 1 (2-inch) piece fresh, galangal, chopped coarse; 1 (2-inch) piece fresh, turmeric, chopped coarse; 4 , Thai red chiles, stemmed and chopped coarse; 4 , makrut lime leaves, middle vein removed and sliced thin crosswise; 2 teaspoons, kapi; ¾ teaspoon, table salt; 1 tablespoon, vegetable oil; 1 pound, ground pork, broken into 1-inch chunks; 2 teaspoons, fish sauce; 2 teaspoons, brown sugar; 1 teaspoon, pepper; 4 , Thai red chiles, stemmed and sliced ¼ inch thick on bias (optional); 3 , makrut lime leaves, middle vein removed and sliced thin crosswise; Steamed, jasmine rice; 1 , English cucumber, peeled if desired, sliced into ¼-inch rounds, and chilled

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Appears in Cook's Illustrated January/February 2023

Main Courses

Thai

Pork

Famed for its fiery burn, southern Thailand's pork curry is also fragrant, floral, and stunningly complex, especially considering how quickly it comes together.

SERVES6 to 8

TIME40 minutes

has video

WHY THIS RECIPE WORKS

This dry-fried minced pork curry is one of the spiciest dishes in the chile-rich cuisine of southern Thailand. Dried and fresh chiles bring plenty of heat, but their fire is balanced by the citrusy-floral flavors of lemongrass, galangal, an...

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