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Krabi (Thailand)
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Main course
Meat
Food Flavour DNA
Nutritional Values
500kcal
42gProtein
9gCarbs
33gFat
3gFibre
250 gServing
* Per serving · 250 g. May vary.
Kua Kling
How to order / say it
Say it
คั่วกลิ้ง — [kua-gling]
Order
Could I have the Kua Kling, please?
Locally
ขอคั่วกลิ้งได้ไหมครับ/ค่ะ
Say locally
Dry curry made with minced meats and aromatic southern spices.
Why try it?
Kua Kling is an iconic dish in Krabi that speaks to the bold, spicy flavors of Southern Thai cuisine. It's a dish that highlights the expertise in balancing heat with aromatic spices, renowned among locals.
How it tastes
Spicy and aromatic, Kua Kling envelopes minced meat in a medley of herbs, including lemongrass and turmeric. Each bite is a fiery explosion balanced with a refreshing aroma, best served with fresh vegetables.
Origin & History — first documented: 1920
Developed in Southern Thailand by local communities, Kua Kling began as a way to cook up leftover meats. Over time, it was spiced more intensely to become a signature Southern Thai dish widely celebrated in Krabi.
Recipe
Ingredients
- 🥩 300 g minced pork
- 🧂 50 g curry paste
- 🌿 10 leaves kaffir lime leaves
- 🌿 20 g lemongrass
- 🧂 5 g turmeric
- 🧄 15 g garlic
- 🦐 1 tsp shrimp paste
- 🧄 50 g shallots
Method
- 1 Fry curry paste in oil until fragrant.
- 2 Add minced pork and stir-fry until cooked.
- 3 Mix in turmeric, lime leaves, and seasoning.
- 4 Cook until dry and caramelized, serve with fresh greens.
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