Khua Kling (Southern Thai Pork Stir-Fry)

Name: Khua Kling (Southern Thai Pork Stir-Fry)
Yield: Serves 6 to 8
Cuisine: Asia, 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

38 comments

Appears in Cook's Illustrated January/February 2023

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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