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.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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