Khua kling (Thai: คั่วกลิ้ง, pronounced [kʰûa̯ klîŋ]) is a spicy, dry-fried curry from Thai cuisine originating from the Southern Region. The primary components are meat and Southern Thai style red curry paste. Unlike most curries that are cooked in a spicy sauce, the dry meat style directly seasons the meat.[1] When dry-frying the meat its fat renders allowing the curry paste to adhere.[2]

References

  1. ↑ From the Source - Thailand.
  2. ↑ "Kua Kling (Southern Thai-Style Red Curry)". The New York Times.
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