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Kua Kling Mu (Minced Pork Dry Turmeric Curry)
This dry-style curry from Southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.
👥 2 Servings👤 John Chantarasak📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
For the curry paste, pound all the ingredients together in a stone pestle and mortar until very smooth.
2
Heat the oil in a large wok over a low heat. Add the pork and 2 tablespoons of the curry paste, then mash and stir together allowing the curry paste and pork to combine and cook into each other. Once the pork is almost cooked through and the curry paste is no longer raw (about ⏱️ 5 minutes), season with the fish sauce and sugar.
3
Add the lemongrass, green beans, green peppercorn sprigs, chiles and half the shredded makrut lime leaves. Mix and mash the ingredients together so the green peppercorns and chile bruise, releasing their heat. If the contents of the wok are catching too much and sticking, then moisten with 1 tablespoon of water at a time, ensuring the liquid evaporates so you are left with a dry curry. At this point, it will taste very spicy and salty, with a fragrance of lemongrass, makrut lime and turmeric. Transfer to a serving dish and sprinkle with the remaining shredded makrut lime leaves.
(2⁄3 cup) ground pork (not too fatty)150 gmakrut lime leaves (fresh or frozen), finely shredded4
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