Thai · Dinner
Spicy Dry-Fried Pork with Curry
Khua Kling Moo
A Southern Thai dry-fried minced pork stir-fry with a fiery red curry paste, kaffir lime leaves, fresh turmeric, and bird chillies, cooked dry without coconut until the meat clings to a crackling chilli-oil glaze, plated over jasmine rice.
$$
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
620Calories
28gProtein
32gFat
52gCarbs
4gSugar
3gFiber
780mgSodium
75mgChol
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Instructions
1
Prep
Pound fresh turmeric, bird chillies, and black peppercorns in a mortar to a coarse paste. Mix with red curry paste in a small bowl. Stack kaffir lime leaves, roll tightly, and slice into fine shreds.
2
Bloom
Heat 4 tbsp neutral oil in a wok over medium heat for 1 minute. Add spice paste and fry for 2 minutes until deeply fragrant, oil turns deep yellow-orange, and turmeric aroma fills the kitchen.
3
Sear
Add ground pork to the bloomed paste over medium-high heat. Break up with a spatula and stir-fry for 5 minutes until cooked through, evenly coated, and starting to dry at the edges.
4
Build
Add long beans, fish sauce, and palm sugar over medium heat. Stir continuously for 3-4 minutes until beans are crisp-tender, meat clings dry to spice oil, and surface glistens orange.
5
Finish and plate
Kill heat, fold in lime leaf shreds and sliced red chilli until just bruised and aromatic. Divide jasmine rice between two plates, top with dry-fried pork, and drizzle chilli oil across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) ground pork shoulder
- 60g (2.1 oz) red curry paste
- 40g (1.4 oz) fresh turmeric
- 16 kaffir lime leaves
- 10 Thai bird chillies
- 20 black peppercorns
- 40ml (2.7 tbsp) fish sauce
- 2 tsp palm sugar
- 4 tbsp neutral oil
- 120g (4.2 oz) long beans
- 2 long red Thai chillies
- 300g (10.6 oz) cooked jasmine rice