In this video my dad share his recipe for Khua Kling, or spicy, dry-fried pork curry. Join us when we harvest the fresh herbs in our garden and even make our own coconut milk. Thai cooking cannot get any more authentic than this! | | | Kua Gling Recipe (serve 6-8)1 kg (2 lb) of ground pork (30% fat)10 kaffir lime leave3 young peppercorn6-7 fresh bird eye chilies (small size)1/4 cup of thinly sliced young galangal1/2 cup of coconut milk or coconut tail (for boiling the paste)2/3 cup of coconut cream or coconut head (for frying, by adding it few tablespoons at a time till it dries then continue adding until it's finished)1 tbsp fish sauce1/2 tbsp of palm sugar (optional to boil with the paste in order to bind the taste in the fresh paste/ avoiding bitterness but my dad skipped it because he is confident with his fresh coconut milk that will play the taste binder role, and he like natural bitterness :) )Paste:2 tbsp fresh small bird eye chilies (they are home grown so they are slightly different in sizes. Recommend to use general 10 medium sized bird eye chilies)10 cloves of Thai garlic1/4 cup of shallot 1 tbsp of dried small bird eye chilies (they are home grown so they are slightly different in sizes. Recommend to use general 5 medium sized dried bird eye chilies)10 cloves of Thai garlic 3 inch curcuma1/2 tbsp thinly sliced young galangal1/2 cup of lemon grass1/2 tbsp of sea salt1-2 tsp black pepper 1 1/2 shrimp paste ( we use fresh produced shrimp paste. Recommend to use only 1 tbsp of general shrimp paste)A license to use music was purchased from www.epidemicsound.com#thaifood#thairecipe#khuakling
