Thai-style Dry Beef Curry
- Prep 5m
- Cook 10m
- Medium
- Thai
This Thai-style dry beef curry, known as khua kling, is a flavorful dish from southern Thailand. It features coarsely ground beef cooked with aromatic herbs and spices, resulting in a spicy and fragrant meal that pairs well with rice or other side dishes.
Ingredients
Yield: 4 people
500 g coarsely ground beef
2 stalks lemongrass, lower portion only, thinly sliced after discarding outer layers
10 pairs kaffir lime leaves, ribs removed and leaves thinly sliced
2 red chilies, preferably the prik chee fah variety, thinly sliced
fish sauce
1 cup coconut cream
2 teaspoons curry powder
1 teaspoon chili flakes
Ingredients
Yield: 4 people
500 g coarsely ground beef
2 stalks lemongrass, lower portion only, thinly sliced after discarding outer layers
10 pairs kaffir lime leaves, ribs removed and leaves thinly sliced
2 red chilies, preferably the prik chee fah variety, thinly sliced
fish sauce
1 cup coconut cream
2 teaspoons curry powder
1 teaspoon chili flakes
Preparation
Step 1
Set a wok or frying pan on the stove over medium heat and spread the ground beef. Leave for half a minute. Stir to break up clumps.
Step 2
Add half of the kaffir lime leaves, all the lemongrass, and one chili.
Step 3
Pour in a tablespoon of fish sauce.
Step 4
Cook, stirring, until the meat is no longer pink.
Step 5
Pour in the curry paste.
Step 6
Continue cooking over medium heat, stirring often.
Step 7
Before the mixture turns dry, taste and add more fish sauce as needed.
Step 8
Cook, stirring, until the mixture is dry.
Step 9
Transfer the dry curry to a serving plate or bowl, sprinkle in the remaining kaffir lime leaves and chili, and serve.