Dry-Fried Southern Thai Pork Curry with Turmeric (Kua Kling)
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 ready in about 30 minutes pairs ground pork, inch, finely grated fresh turmeric root, minced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dry-Fried Southern Thai Pork Curry with Turmeric (Kua Kling) take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dry-Fried Southern Thai Pork Curry with Turmeric (Kua Kling)?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.
Can I substitute ingredients in Dry-Fried Southern Thai Pork Curry with Turmeric (Kua Kling)?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dry-Fried Southern Thai Pork Curry with Turmeric (Kua Kling) for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dry-Fried Southern Thai Pork Curry with Turmeric (Kua Kling)?
Thai pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
