Southern Thai cuisine specialises in a variety of foods ranging from spicy chicken dishes to crunchy seafood-based delicacies. But one of the pillars of this special Southeast Asian cuisine is dry meat curry.
When you’re in any part of southern Thailand, you will find that roads are lined with restaurants whose special boards will always display a dish with a dry curry base. Meats used in these dishes can be pork, chicken or beef. Locals and tourists alike love variety when it comes to dry meat curries.
One of the favourites in Thailand is Khua Kling, commonly known as Thai Dry Meat Curry. This delicious dish’s flavour comes from very traditional ingredients like Thai curry paste, lemongrass, kaffir lime leaves, spur chilli and garlic. The base of this delicacy is spicy meat, so if you love your pork or beef hot, you will love every bite of khua kling.
Stir-fried with the Thai curry paste, which by itself is absolutely delectable, the meat absorbs much of the garlic-lemongrass taste, which gives it a slightly rustic taste. The chillies used a garnish by some chefs add some punch to the whole delicacy, too. So, do not miss out on this must-eat in Thailand – Khua Kling.
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