Khua Kling – Thai Dry Meat Curry

Khua Kling – Thai Dry Meat Curry

This Thai Dry Meat Curry is inspired from our cooks with Nick from Resto. Whether you prefer beef, pork, or chicken, this quick and tasty dish packs a punch of aromatic authentic Thai flavours.

Try our version of Khua Kling – Thai Dry Meat Curry to be cooked on the Big Green Egg and discover a new culinary delight.

Cooking surfaces

Wok

BBQ Temperature

200°C

Ingredients

  • 500g minced pork, beef, or chicken or lamb
  • 3 tbsp Southern Thai curry paste 
  • 50g lemongrass or 2 stalks
  • 1 red spur chili for decoration 
  • 10 – 15 kaffir lime leaves, julienned (I probably used about ¾ of them while cooking, and used the other ¼ to sprinkle on top at the end)
  • pinch of sugar (depending on how much you like and how much you want to use)
  • Thai bird chillies to decorate
  • Splash of fish sauce to season if desired

Equipment

  • Big Green Egg Wok and EGGspander basket.

Method

  1. Bruise lemongrass stalks with a heavy meat cleaver or knife. Slice off the bottoms of the stalks and tear off two or three of the tough outer layers, and then finely slice it. The finer you slice the lemongrass, the more flavor it will add and the easier it will be to digest in the dish.
  2. To prepare the kaffir lime leaves, you want to grab about five or six leaves, which come as a pair, then I like to fold them over, so you’ve got a nice layer, slice off any of the big stems and then finely slice them into thin strips, (angel hair or julienne).
  3. For the spur chili, just cut off the stem, slice the chili in half and slice it into thin diagonal strips. Set all those ingredients aside for use later.
  4. Setup your Big Green Egg for a direct cook at 220°C.
  5. Heat up your wok or pan for a few seconds and then add about 3 tbsp. of the Southern Thai curry paste with a little oil.
  6. Quickly add just 1 spoon of meat into the curry paste and start to stir fry it. This will add moisture to the curry paste giving a little extra moisture allowing the paste to reach optimum heat and enhance its flavour. 
  7. Fry the curry paste for 2 – 3 minutes and then add your choose protein. If the meat starts to stick, counteract this by scraping hard and getting all that good flavor off the bottom of the pan. Add a little water if required if the meat is being stubborn.
  8. Add the remaining meat and stir fry until it’s broken into small minced pieces, and almost all the way cooked through, then toss in just a pinch of sugar, depending on how much you like. Give it a quick stir, then add the lemongrass.
  9. Quickly stir and add ¾ of your prepared kaffir lime leaves. Stir fry for about 1 minute until fragrant.
  10. Just a few seconds before turning off your heat, add the sliced red spur chili, stir fry for a few more seconds, and turn off your heat, but keep frying for another minute or so.
  11. Remove the curry to a serving bowl and finish with finely shaved kaffir lime leaves and a handful of sliced Thai bird chillies.

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