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Kua Kling, or Spicy Lemongrass stir-fried curry is a flavourful and fragrantful dish. The curry past is made of fresh Galangal, lemongrass, Kaffir lime leaves, turmeric, black pepper and bird eye chilies. In this dish, you will get all sorts of taste, from hot, spicy and freshness of the tropical herbs.
The name of this dish described how it’s created. “Kua” is the kind of stir-fried without oil. For example, when you put the peanuts in a wok and you constantly stir them over a medium heat until it’s cooked; It’s almost like roasting but with a constant stirring motion.
“Kling” means rolling.
Every time when I make this dish, I will be thinking of its name and cook make sure to cook accordingly. That’s what makes this dish distinctive from the other. The taste, the aroma, the texture and the flavour.
There are two mail herbs that are added fresh in the dish and they are lemongrass and kaffir lime leaves. To prepare the herbs is simply slice them as fine as possible. It took me a while to practice to get it really thinly sliced.
Thai dish is very delicate, therefore the size of vegetables that you cut can change the overall flavour and texture of the dish. There is no right or wrong, it’s really up to your preference. For me, I prefer to cut it small because I like how the dish looks delicate and has a smoother texture.
You can use all sorts of meat that you like. The most popular meat to use are mince pork, chicken or beef. I like to use fish. It’s also nice to use mince prawn, or tofu for a vegetarian option.
If you want to use fish. I recommend a white meat fish that has a firm texture. For example, swordfish. Sea Bass or Sea Bream will also work. The dish will be softer, juicier and less on the roasted side.
The flavour you are looking for is spicy salt and aromatic. This dish should have a rather strong taste of these 3 flavours.
How to dish
Kua Kling is serves as a side dish and usually goes with a soup, deep-fried and fresh vegetable. It’s only served with a small portion because of its strong flavour. It’s in-between Nam-Prink (spicy vegetable dipping condiment) and Stir -fried.
Where to find Spicy Lemongrass curry
Spicy lemongrass curry isn’t popular internationally. It’s not easy to find unless you go to a Thai restaurant or you live in Thailand. However, it’s not too difficult to make and if you live in the Middle East, USA or UK, you can get fresh herbs from Asian market or substitute with the local produce in your area.
Spicy Lemongrass curry paste recipe
Kua Kling stir-fried curry
- 5 Leaves Kaffir Lime leaves Finely chopped
- 5 Stalks Lemongrass Finely sliced
- 250 g Meat or fish Minced
- Salt To taste
- Sugar To taste
- 3 tbsp Spicy Lemongrass curry paste
- In a pan, stir-fried curry paste with oil over a medium heat until it smells divine.
- add in the minced fish or meat and stir frying until they mix well with the curry. Make sure there is no curry paste sticking together in a lump.
- Add in salt and sugar to taste. You can add a little fish sauce if you like.
- Add in the herbs and then turn off the stove. Keep stirring for another 2 minutes before serving.