Khua Kling - Thai Recipe | Thai Food Guide | Thai Food Recipes

Ingredients

• 15 pieces dried red bird's eye chilies (stemmed, soaked until soft)
• 1 tsp white peppercorns
• 1 tsp salt (for pounding the paste)
• 1.5 tbsp galangal (coarsely chopped)
• 2 tbsp lemongrass (thinly sliced, tender parts only)
• 3 tbsp fresh turmeric root (coarsely chopped)
• 1.5 tbsp cilantro roots or stems (coarsely chopped)
• 2 tsp kaffir lime rind (finely sliced)
• 2 tsp shrimp paste (packed (essential for authenticity))
• 3 large cloves garlic cloves
• 1 tbsp fingerroot (krachai) (coarsely chopped (optional but authentic))
• 10 pieces fresh red bird's eye chilies (for curry paste)
• 2 tbsp red shallots (finely sliced)
• 500-600 g ground pork (medium fat content (not too lean))
• 1 tsp palm sugar
• 1 tsp ground turmeric (in addition to the paste)
• 1 tsp ground white pepper (freshly ground preferred)
• 2-3 tsp fish sauce (to taste)
• 10-15 leaves kaffir lime leaves (deveined and sliced very thin)
• 1 piece red spur chili (prik chee fah) (sliced diagonally for garnish)