Dry-Fried Southern Thai Pork Curry with Turmeric (Kua Kling)

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A spicy, dry-fried pork curry from Southern Thailand, richly flavored with turmeric and fresh chilies, perfect for pairing with steamed rice and fresh vegetables. This Thai-inspired pork recipe, ready in about 30 minutes, pairs ground pork, fresh turmeric root, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 350 cal/serving

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Ingredients

500 g ground pork
3 tbsp Southern Thai curry paste (homemade or store-bought)
1 inch, finely grated fresh turmeric root
5, minced garlic cloves
2, thinly sliced shallots
2 tbsp fish sauce
1 tsp palm sugar
3 tbsp vegetable oil
4, sliced Thai bird’s eye chilies
5, finely shredded fresh kaffir lime leaves

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Step 2: Add 5 minced garlic cloves and 2 thinly sliced shallots, stir-frying for 1-2 minutes until aromatic but not browned.
Step 3: Stir in 3 tbsp Southern Thai curry paste and 1 inch finely grated fresh turmeric root, frying for 2 minutes until fragrant.
Step 4: Add 500 g ground pork and break it up with your spatula. Cook for 6-8 minutes, stirring constantly until the pork is dry, crumbly, and browned.
Step 5: Stir in 2 tbsp fish sauce, 1 tsp palm sugar, 4 sliced Thai bird’s eye chilies, and 5 finely shredded kaffir lime leaves. Cook for another 2 minutes, letting the flavors meld and the mixture dry out further.
Step 6: Taste and adjust seasoning if necessary. Serve immediately with steamed jasmine rice and fresh vegetables.