Photograph of the finished Khua kling moo

Thailand · Heo xào khô cay Nam Thái

Khua kling moo

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.3 lb
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Lemongrass Lemongrass 2.1 oz
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Galangal Galangal 1.1 oz
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 0.7 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak dried chilies in warm water for 10 minutes, then pound them together with lemongrass, galangal, garlic, dried onions, turmeric powder, and shrimp paste to make a thick sauce.
  2. 2 Chop the pork coarsely, put it in a dry pan without oil, and stir-fry for 5 minutes until all the water has been released from the meat.
  3. 3 Add the freshly pounded sauce, stir well over low heat for 10 minutes until the sauce coats each piece of meat.
  4. 4 Add fish sauce, then continue stir-frying for 5 minutes until the pan is dry and the dish is fragrant.
  5. 5 Add the finely shredded Thai lime leaves, stir for 1 minute, then serve hot with rice and fresh vegetables.
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