This dry-style curry hails from southern Thailand and holds all the classic characteristics of dishes from this region—hot and salty, with tones of fresh turmeric, lemongrass, and makrut lime leaf. It’s one of my favorite dishes to eat, but be warned: I’ve had versions before in Thailand that have nearly given me a nosebleed from the heavy use of chiles. I have pulled back the heat in this recipe, but only slightly, as the chile spice is integral for a true kua kling mu. The dish is always eaten with freshly steamed jasmine rice and plenty of cooling vegetables, like cucumber and cabbage.

　　This recipe was excerpted from ‘Kin Thai’ by John Chantarasak. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Palm Sugar

　　$8 $6 At Amazon

　　Makrut Lime Leaves

　　$12 At Amazon

　　Shrimp Paste

　　$5 At Amazon

　　Fish Sauce

　　$15 At Amazon

　　Green Peppercorns

　　$15 At Amazon

　　

Ingredients

Serves 2

　　

For the southern Thai curry paste (khreuang gaeng dtai)

3 Tbsp. dried bird’s eye chiles, soaked in cold water for 15 minutes until soft

　　2 Tbsp. thinly sliced lemongrass, root and outer husks removed

　　½ Tbsp. chopped galangal

　　2 Tbsp. chopped banana shallot

　　2 Tbsp. chopped garlic

　　1 Tbsp. chopped turmeric root or ½ Tbsp. ground turmeric

　　½ Tbsp. makrut lime zest

　　1 tsp. shrimp paste

　　½ tsp. black peppercorns

　　½ tsp. salt

　　

For the Kua Kling Mu

1 tablespoon vegetable oil

　　150 g (2⁄3 cup) ground pork (not too fatty)

　　2 Tbsp. southern Thai curry paste (see above)

　　1 Tbsp. fish sauce

　　½ tsp. palm or brown sugar

　　2 Tbsp. thinly sliced lemongrass, root and outer husks removed

　　3 Tbsp. fine green beans, cut into ¾-inch lengths

　　2 Tbsp. green peppercorn sprigs

　　1 long red chile, diagonally sliced into ½-inch thick pieces

　　1 Tbsp. bird’s eye chiles (preferably small green prik kii nuu suan)

　　4 makrut lime leaves (fresh or frozen), finely shredded

　　

Step 1

For the curry paste, pound all the ingredients together in a stone pestle and mortar until very smooth.

　　

Step 2

Heat the oil in a large wok over a low heat. Add the pork and 2 tablespoons of the curry paste, then mash and stir together allowing the curry paste and pork to combine and cook into each other. Once the pork is almost cooked through and the curry paste is no longer raw (about 5 minutes), season with the fish sauce and sugar.

　　

Step 3

Add the lemongrass, green beans, green peppercorn sprigs, chiles and half the shredded makrut lime leaves. Mix and mash the ingredients together so the green peppercorns and chile bruise, releasing their heat. If the contents of the wok are catching too much and sticking, then moisten with 1 tablespoon of water at a time, ensuring the liquid evaporates so you are left with a dry curry. At this point, it will taste very spicy and salty, with a fragrance of lemongrass, makrut lime and turmeric. Transfer to a serving dish and sprinkle with the remaining shredded makrut lime leaves.

　　Reprinted with permission from Kin Thai by John Chantarasak, copyright © 2022. Photographs by Maureen M. Evans. Published by Hardie Grant, June 2022. Buy the full book from Amazon or Bookshop.