Khua kling (คั่วกลิ้ง) is an extremely common southern Thai dish. In this recipe video, you’ll learn how to make this spicy dry meat curry. Get the full recipe here: http://wp.me/p4a4F7-2Eq
Since my wife and her family are from the south of Thailand, I have a huge love for southern Thai cuisine – the strong spices and the flavorsome curries are what I love most about southern Thai cuisine. One of the most widely consumed dishes in the south, and available at all southern Thai restaurant is a dish called khua kling (คั่วกลิ้ง). Khua kling (คั่วกลิ้ง) is a dry curry, and though in this video I make it with pork, you can easily make it with whatever meat you choose, beef is especially delicious.
Here are all the ingredients I used in this recipe:
500 g. minced pork or beef, or even any other meat would work too, and you can either use minced meat or thin slices of meat
3 tbsp. southern Thai curry paste
50 g. lemongrass
1 spur chili (should be red)
10 – 15 kaffir lime leaves or more
tiny bit of sugar
Thai bird chilies for garnish
The first step to making khua kling is to get southern Thai curry paste – you can either make it yourself (http://youtu.be/kVldpua3uLA), or you might be able to purchase it in an Asian supermarket – although I’m not sure how the flavor exactly would be. Once you have the curry paste and the meat ready to go, all you need to do is heat up your frying pan and stir fry everything together. Begin with your curry paste, by adding it to a hot pan, and stir fry it, along with 1 spoon of meat, for about 2 – 3 minutes. This is just going to temper all the spices in the paste, and really make them fragrant so they offer the most flavor.
Next, add in the rest of the meat, and keep frying on medium heat. It should be dry, and probably some of the meat will begin to stick to the bottom of the pan, but just keep frying it and working it, and scrape all that delicious flavor off the bottom of the pan. Then add in your lemongrass, give it a stir, followed by the thinly shaved kaffir lime leaves, and finally the spur chili. Once you’re dished your khua kling (คั่วกลิ้ง) onto a plate, you can then sprinkle on more finely shaved kaffir limes leaves, and I also like to add some Thai bird chilies.
That’s all there is to it. You should have a beautiful plate of southern Thai dry curry. It goes very well with a hot plate of rice and some other southern Thai foods like stink beans and sour soup (gaeng som).
Music in this video courtesy of Audio Network
Get the full recipe here: http://wp.me/p4a4F7-2Eq
This video recipe was made by Mark Wiens and Ying Wiens in Thailand
Check out our websites: http://migrationology.com/blog & http://www.eatingthaifood.com/blog/
Get a copy of our “Eating Thai Food Guide”: http://www.eatingthaifood.com/eating-thai-food-guide/
More Thai recipes: http://www.eatingthaifood.com/thai-recipes
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Huge thank you for watching this video. Happy cooking and eating!
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Does anyone know if Southern Red Curry Paste (kreung gaeng ped dai (เครื่องแกงเผ็ดใต้)) is available commercially? Could anyone suggest brands and product names (with English spelling) of such a paste with the following (or similar) ingredients: chili pepper, black pepper, lemongrass, garlic, shallots, galangal, turmeric, fish sauce, shrimp paste and kaffir lime leaves? If you could include UPC codes (or any other details to find a canned product online) it would be greatly appreciated. I would hope such a product is available commercially, though it would be undoubtedly better if made from scratch.
So. I just found this video. I don't know how. But I wanna try! But I am vegetarian.. So I apologize in adcance to all the thaï because I am going to vegetarise this dish.
Thanks for the video ! 🙂
You forgot salt of fish sauce
Mantap Nice!! Thanks Mark!///
Waaahhh! I made this khua kling and I felt like I was back in Thailand. Even after 4 years back here in Belgium, after living a year in Thailand, it's amazing how scents and tastes can bring back all those great memories. Thanks a lot Mark!
Hey Mark! I have been noticing that the rice you eat at home looks different than regular jasmine rice. What is it? Is there something mixed in? I would be interested to know!
make me so hungry Mark !
In my large Asian supermarket I found dried Kaffir lime leaves but every recipe I find uses fresh. They may have fresh but I did not see it. I did see French galangal. So my question is how do I substitute the fresh with dried leaves?
Hello, can I know how much you paid the cart that you use to cook ? Thank you.
I suggest a little more cooking oil would make the dish more glossy and silky.
ชอบสะตอเหมือนกัน
im am definitely making that for dinner #new subscriber
Yes, a million times YES! Cheers!
Love the personalised cooking station – gotta get one!
เก่งมาก เลยค่ะmark wiens
lots of work, but the result is amazing. tbh i've been lazy lately so i do it half in the blender then work it for 15 min in the mortar to get everything just right
yummy
can I substitute the meat with ground chicken?
I teach English to Thai people and I will share this video and suggest to my Facebook group that they use your videos to learn English. For anyone that likes to cook will know your recipes well and can learn English for them as they enjoy listening to you. Just subscribed to your channel. Will post in this group on Facebook.
http://www.facebook.com/groups/FarangSamEnglish
Does anybody know if you can grow Thai chillies in Zone 9 (California foothills)?
I like the way u eat mark!.. My hubby name is mark too we been married for 15 yrs .. He like to eat asian foods he dnt know hows to cook like u!.. And he only steak n chicken not fish not shrimp paste either!..
ทำอาหารได้หน้ากินมากครับ 🙂
Why have I never heard of this before? Sounds so good! where are you based Mark? is this similar to Larb?
i honestly didn't know you could cook Mark lol. Looks good!
Hi there, thanks for this recipe! One of my favorite things to eat (7-11 instant, as it was quite hard to find in BKK, my host family had never even eaten it before) during my time in Thailand.
Can you use regular massaman curry paste for this recipe? It's quite hard to come across other pastes then the generic ones here in Norway.
U don't have to season it with salt or anything?? I'm assuming the curry paste is already salty ?
Interesting maybe I could ask you about Thai food.
We have a lot of Thai restaurants out here In Washington State here in the western United States but I have never heard of this dish before.
Maybe you could talk about other Thai dishes I've never heard of before but no deep fried Thai dishes unless it's not like American deep fried if you know what I mean by?
but I do love Thai food make no mistake about it and I love it Hot! Hot! Hot!
When it comes to spicy Thai dishes.
Speaking of spicy food I was at a Thai restaurant less then a mile away not too far from my house and when I was there I saw the condiments that they offer and I saw one and I thought it was cinnamon and boy was I wrong!
I got a shock of a life time that it stung my nose like crazy it was nothing else then chile powder.
But it was a good guess as cinnamon grows in South East Asia and it looked like cinnamon at first to me.
You have a nice day bye.
Isnt that like soooo spicy cuz of all the chilli? :O
Hi Mark,the t-shirt you wearing is it something you sell for us followers?
Kua Kling is my favorite along with Khaw Gaeng Pak Nor Nam Chup
hopefully u gonna fly to japan soon again, im more interested in japanese cuisine/lifestyle, and liked those videos most. but thai seems tasty too.
Hey Mark,
I love you videos and I've used recipes you've shared at least once a week. I hope that you don't write this off as spam, but I have a survey about recipes that I think the food community may be interested in. Should take about 5 minutes. Cheers.
https://www.surveymonkey.com/s/WVVS72V
I really want one of those t-shirts. Is there a way to get one?
Hey Mark great videos mate. I do alot of cooking. Thai as well. Can you add more cooking videos of your own. I really enjoyed your cooking videos Mate. Keep up the good work Mate. From Australia
yummy