Khua Kling (Southern Thai Pork Stir-Fry)

americastestkitchen.com

Barberjb

subheading: Gather Your Ingredients:

Curry Paste

10 dried arbol chiles, stemmed, halved lengthwise, and seeds removed

2 large shallots, chopped coarse

2 lemongrass stalks, trimmed to bottom 6 inches, halved lengthwise, and sliced thin

4 garlic cloves, chopped coarse

1 (2-inch) piece fresh galangal, chopped coarse

1 (2-inch) piece fresh turmeric, chopped coarse

4 Thai red chiles, stemmed and chopped coarse

4 makrut lime leaves, middle vein removed and sliced thin crosswise

2 teaspoons kapi

¾ teaspoon table salt

1 tablespoon vegetable oil

1 pound ground pork, broken into 1-inch chunks

2 teaspoons fish sauce

2 teaspoons brown sugar

1 teaspoon pepper

4 Thai red chiles, stemmed and sliced ¼ inch thick on bias (optional)

1 English cucumber, peeled if desired, sliced into ¼-inch rounds, and chilled

Steamed jasmine rice

3 makrut lime leaves, middle vein removed and sliced thin crosswise

* You'll need an immersion blender (or a mortar and pestle) for this recipe. We developed this recipe for a 14-inch wok, but a 12-inch nonstick or carbon-steel skillet can be used instead. Lemongrass, galangal, turmeric, kapi (Thai shrimp paste), and lime leaves can be found at well-stocked supermarkets or an Asian market that carries Thai ingredients; they freeze well. You can substitute 1½ teaspoons of dried turmeric for the fresh turmeric. Prepare the other curry paste ingredients while the arbols hydrate. To avoid inhaling spicy fumes while stir-frying, use an exhaust fan or open a window. This dish is meant to be intensely spicy and should be eaten with rice in a ratio of 1 part pork to 2 parts rice. The sliced chiles enable diners to customize the spice level, but they can be omitted if desired. To make a half batch of khua kling, make a full recipe of curry paste and freeze half of it; cut all the other ingredients in half. Chilled cucumber slices make a complementary, cooling accompaniment. note: You'll need an immersion blender (or a mortar and pestle) for this recipe. We developed this recipe for a 14-inch wok, but a 12-inch nonstick or carbon-steel skillet can be used instead. Lemongrass, galangal, turmeric, kapi (Thai shrimp paste), and lime leaves can be found at well-stocked supermarkets or an Asian market that carries Thai ingredients; they freeze well. You can substitute 1½ teaspoons of dried turmeric for the fresh turmeric. Prepare the other curry paste ingredients while the arbols hydrate. To avoid inhaling spicy fumes while stir-frying, use an exhaust fan or open a window. This dish is meant to be intensely spicy and should be eaten with rice in a ratio of 1 part pork to 2 parts rice. The sliced chiles enable diners to customize the spice level, but they can be omitted if desired. To make a half batch of khua kling, make a full recipe of curry paste and freeze half of it; cut all the other ingredients in half. Chilled cucumber slices make a complementary, cooling accompaniment.

Directions at americastestkitchen.com

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