Kua Kling Moo (Dried Pork Curry)

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Kua Kling is made with pork, chicken or beef and curry paste. The cooking technique is to stir-fry until it is dried out or roasting the mixture on a pan until dried. It has a strong taste of salt and spice and is always served with fresh vegetables.


The dish is high in protein, calcium, phosphorus, iron, minerals and vitamins A, C and E. Having the dish provides an antioxidant and reduces the risk of liver cancer.


300 grams sliced pork, bite-size pieces or minced
5 each sliced kaffir lime leaves
2 tsp. fish sauce
A small amount of palm sugar (optional)
A small amount of vegetable oil

Ingredients for red curry paste
10 each dried bird eye chilies
15 each fresh bird eye chilies
3 stalks sliced lemongrass, tender portion
10 each garlic cloves
2 each red shallots
¼ cup coarsely chopped galangal
1 piece turmeric, 2-inches long
2 tsp. sliced kaffir lime zest
2 tsp. salt
2 tsp. black peppers
1 tsp. shrimp paste


1. Pound the chilies and salt until well blended. Add the rest of spices, and pound thoroughly. Add the shrimp paste and pound until well combined.
2. Add the pork to the hot oil over high heat. Stir until well cooked.
3. Add the curry mixture and stir until well mixed. Season with the fish sauce, palm sugar and kaffir lime leaves. Stir thoroughly.