Dry-fried southern Thai curry with Pork Recipe | Khua Kling

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Khua Kling Recipe (serve 6-8)

1 kg (2 lb) of ground pork (30% fat)

10 kaffir lime leave

3 young peppercorn

6-7 fresh bird eye chilies (small size)

1/4 cup of thinly sliced young galangal

1/2 cup of coconut milk or coconut tail (for boiling the paste)

2/3 cup of coconut cream or coconut head (for frying, by adding it few tablespoons at a time till it dries then continue adding until it's finished)

1 tbsp fish sauce

1/2 tbsp of palm sugar (optional to boil with the paste in order to bind the taste in the fresh paste/ avoiding bitterness but my dad skipped it because he is confident with his fresh coconut milk that it will bind the taste together, and he like natural bitterness.

Paste:

2 tbsp fresh small bird eye chilies (they are home grown so they are slightly different in sizes. Recommend to use general 10 medium sized bird eye chilies)

10 cloves of Thai garlic

1/4 cup of shallot

1 tbsp of dried small bird eye chilies (they are home grown so they are slightly different in sizes). Recommend to use 5 medium sized dried bird eye chilies

10 cloves of Thai garlic

3 inch curcuma

1/2 tbsp thinly sliced young galangal

1/2 cup of lemon grass

1/2 tbsp of sea salt

1 1/2 shrimp paste (we use freshly produced shrimp paste. Recommend to use only 1 tbsp of general store bought shrimp paste)