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Epicurious

Kua Kling Mu (Minced Pork Dry Turmeric Curry)

5.0

(1)

Minced pork and turmeric curry in a wok.
Photo By Maureen M. Evans

This dry-style curry hails from southern Thailand and holds all the classic characteristics of dishes from this region—hot and salty, with tones of fresh turmeric, lemongrass, and makrut lime leaf. It’s one of my favorite dishes to eat, but be warned: I’ve had versions before in Thailand that have nearly given me a nosebleed from the heavy use of chiles. I have pulled back the heat in this recipe, but only slightly, as the chile spice is integral for a true kua kling mu. The dish is always eaten with freshly steamed jasmine rice and plenty of cooling vegetables, like cucumber and cabbage.

This recipe was excerpted from ‘Kin Thai’ by John Chantarasak. Buy the full book on Amazon.

What you’ll need

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