Khua Kling is a pillar of southern Thai cuisine, a dish that can be found throughout Thailand’s south, as well as in any restaurant serving southern Thai cuisine. It’s simply a dry meat curry, and while Thais usually make it with pork, you may use whatever type of meat you like, including fish, beef, chicken, and hog.
Khua Kling's History
Khua Kling refers to a dish made of shallots, garlic, galangal, lemongrass, kaffir lime leaves, and turmeric, all of which are fried with shrimp paste until fragrant. Then add the meat, such as pig, beef, pork ribs, or fish, and toss everything together before seasoning with your favorite condiment. Turmeric is an essential element in the Khua Kling cuisine. Turmeric is a common spice in Thai cuisine, particularly in the south. Turmeric is also a common component in the cuisines of many countries, including India and Southeast Asia. Khua Kling is a dish that has long been associated with the people of the south. It was not born at any point in time, according to the evidence. There is just one thing we know about it: it was created by Thai ancestors for food wisdom, and it used herbs as the major ingredient in folk cookery.
Khua Kling's Advantages
Khua Kling is another southern dish that is becoming increasingly popular among Thais. In the past, Thai people in other parts of the country might have only known Kaeng Tai Pla, or yellow curry. The main ingredient in Khua Kling is meat, which can be chicken, beef, or pork, but the majority of people choose pork. It’s either minced pork or ground pork that’s used. You can buy ground pork instead of chopping it yourself if you don’t want to do it yourself. Red curry paste is often used in the South for the curry paste used in Khua Kling. The southern section, on the other hand, may add anything to increase the spiciness, such as pepper. As a result, Khua Kling’s major ingredients are curry paste and pork, which are then fried and roasted till dry. When you consume the pork, it crumbles and is really easy to eat. But, above all, it must be served with vegetables. Because there are no vegetables on this food menu. Spices, herbs, or kaffir lime leaves will be added to the curry to enhance the aroma. When it comes to Thai curry paste, the possibilities are endless. In fact, Thai curry pastes come in a wide range of flavors.
Red curry paste, green curry, red curry, and other types of curry are all available. The main curry will contain galangal, lemongrass, kaffir lime leaves, garlic, and shallots in some recipes. Despite the fact that these are spices, they have numerous health benefits. The Institute of Nutrition is conducting research into curry paste. Curry paste was studied by the Institute of Nutrition, which discovered that it is high in antioxidants. Because curry paste is a great blend of different herbs and spices. It was discovered to lessen inflammation in the body’s cells when it was studied in the lab. Even when the curry paste is blended with meat, which is a source of protein, this spice is still incredibly nutritious. If you want to make it even better, serve it with veggies or other side dishes. Vegetables help boost dietary fiber, vitamins, and minerals, in addition to lowering spiciness.
Turmeric's health benefits in Khua Kling
When you ingest Khua Kling, you will receive the following benefits: It aids in the healing of stomach ulcers. By introducing fresh turmeric to pound completely, you can assist clean the intestines, drive bile, minimize intestinal peristalsis, and relieve hemorrhage. Then squeeze the juice and combine it with lime water before eating it to help heal stomach disorders, alleviate gallstones, cure intestinal inflammation, nourish the liver, and avoid hepatitis. pancreatitis, as well as protecting the liver from paracetamol damage, strengthening the bladder sphincter, treating colitis, and preventing hemorrhoids.
Khua Kling ingredients
Half a teaspoon of sugar, 250 grams of pork or chicken 1 tablespoon fish sauce, 2 tablespoons chopped kaffir lime leaves, 1 part curry paste 1 tbsp. fresh pepper
How to cook Khua Kling
1. Preheat the pan on the stove.
2. Add the roughly chopped pork and stir slowly until the pork is cooked, then add the curry paste that has been prepared. Then continue to roast until the curry paste is well distributed throughout the pork.
3. Add sugar and fish sauce to taste. Taste the fish sauce to see if it is salty before adding it. If it’s not salty enough, season with fish sauce. If it’s salty, you don’t need to add it because the curry paste already contains shrimp paste.
4. Add fresh pepper to the roast if the flavor is ready. So add shredded kaffir lime leaves and sprinkle to roast until thoroughly blended, until the pepper is tender. Place on a serving plate and get ready to serve.