Khua Kling

500 g. minced pork, beef, or chicken (I used minced meat, but small slices of meat are common too)

3 tbsp. southern Thai curry paste (you can see the recipe here)

50 g. lemongrass (this was 2 stalks when I made this recipe)

1 red spur chili (this is not completely necessary, but if you add one, it will make your curry look really nice)

10 to 15 kaffir lime leaves (I probably used about ¾ of them while cooking, and used the other ¼ to sprinkle on top at the end)

pinch of sugar (depending on how much you like and how much you want to )

Thai bird chilies (I like to slice up some red Thai bird chilies to sprinkle on top of my plate, just for the final spicy touch and for extra red color)

Directions at eatingthaifood.com

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