Cooking dry-fried southern Thai curry with my Dad | Khua Kling |คั่วกลิ้ง| Authentic Thai Recipe #62

In this video my dad share his recipe for Khua Kling, or spicy, dry-fried pork curry. Join us when we harvest the fresh herbs in our garden and even make our own coconut milk. Thai cooking cannot get any more authentic than this!
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Kua Gling Recipe (serve 6-8)

1 kg (2 lb) of ground pork (30% fat)
10 kaffir lime leave
3 young peppercorn
6-7 fresh bird eye chilies (small size)
1/4 cup of thinly sliced young galangal
1/2 cup of coconut milk or coconut tail (for boiling the paste)
2/3 cup of coconut cream or coconut head (for frying, by adding it few tablespoons at a time till it dries then continue adding until it's finished)
1 tbsp fish sauce
1/2 tbsp of palm sugar (optional to boil with the paste in order to bind the taste in the fresh paste/ avoiding bitterness but my dad skipped it because he is confident with his fresh coconut milk that will play the taste binder role, and he like natural bitterness :) )

Paste:
2 tbsp fresh small bird eye chilies (they are home grown so they are slightly different in sizes. Recommend to use general 10 medium sized bird eye chilies)
10 cloves of Thai garlic
1/4 cup of shallot
1 tbsp of dried small bird eye chilies (they are home grown so they are slightly different in sizes. Recommend to use general 5 medium sized dried bird eye chilies)
10 cloves of Thai garlic
3 inch curcuma
1/2 tbsp thinly sliced young galangal
1/2 cup of lemon grass
1/2 tbsp of sea salt
1-2 tsp black pepper
1 1/2 shrimp paste ( we use fresh produced shrimp paste. Recommend to use only 1 tbsp of general shrimp paste)

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Видео Cooking dry-fried southern Thai curry with my Dad | Khua Kling |คั่วกลิ้ง| Authentic Thai Recipe #62 канала World of Thai Food