Thai Kua Gling | คั่วกลิ้ง
Kua Gling is a classic Southern Thai dry meat curry that's bold, fiery and aromatic. Ready in just 20 minutes, this dish is best served with steamed rice and fresh vegetables such as long beans, cabbage, and cucumber.
Servings: 3 servings
Calories: 1414kcal
Equipment
- 1 wok
Ingredients
- ½ tablespoon oil
- 3 tablespoons Southern Thai curry paste
- 18 ounces ground pork with little to none fat
- fish sauce to taste
- ½ teaspoon sugar
- 6 kaffir lime leaves finely sliced
- 4 red bird's eye chilis sliced
Instructions
- Add the oil to a wok over medium heat and add ground pork. Stir the pork until it is cooked through.
- Add the Southern Thai curry paste and mix it with the pork.
- Add the fish sauce and sugar and mix with the rest of the ingredients.
- Add the kaffir lime leaves and chilis for extra fragrance and color and stir for 1 more minute. Turn off the heat and serve immediately.
Notes
- Most Thai stir-fries will require you to fry the aromas first. But for kua gling, you want to cook the meat before so that it's dry. When frying the meat, scrape the bottom of your pan to prevent scorching.
- Use fresh kaffir lime leaves rather than dried if you can find them. They are so much more fragrant.
Nutrition
Calories: 1414kcal | Carbohydrates: 2g | Protein: 86g | Fat: 115g | Saturated Fat: 41g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 53g | Trans Fat: 0.03g | Cholesterol: 367mg | Sodium: 286mg | Potassium: 1465mg | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 4mg