Maybe the HOTTEST dish in all of Thailand (Khua Kling / คั่วกลิ้ง)

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is a budget-friendly alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for fish sauce, while salt is a basic seasoning.

kaffir lime leaves

🥗Healthier: lime zest

💰Cheaper: lemon zest

Lime zest provides a similar citrus flavor, while lemon zest is often more accessible.

Make the curry paste using a strong blender, food processor, or mortar and pestle, ensuring it remains chunky.

Chop the protein of choice (chicken leg-thigh, pork, or other) into small pieces.

Heat a wok or large frying pan over medium-high heat and add 2 tablespoons of neutral oil.

Add about half a cup of curry paste to the hot oil and stir frequently for 30 seconds to a minute until the aromatics bloom.

Add the chopped protein to the pan, stirring frequently and breaking it up as it cooks for about 3-5 minutes.

Turn off the heat and add a splash of fish sauce, a teaspoon of sugar, sliced kaffir lime leaves, and chopped red chili, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens