Kua Gling - Southern Pork Stir-Fry w/ Curry Paste คั่วกลิ้ง

Method8 steps · about 45 min

1. 1

   Step 1: Grind the dried chillies and black pepper finely. Pound galangal (3 Tbsp), ONE turmeric option (the 2-inch fresh piece OR 1½ tsp ground turmeric), optional makrut zest, half the prepared lemongrass and salt (½ tsp) into a rough paste.

   Uses 8–10 g dried chilies · 1 tsp black peppercorns · 3 Tbsp chopped galangal · 1 piece fresh turmeric · 1.5 tsp ground turmeric · 2 tsp chopped kaffir lime zest (optional) · half of the prepared bottom portion of lemongrass · ½ tsp salt

2. 2

   Step 2: Add the ground chilies and black pepper and pound to help absorb some liquid from the herbs.

   Uses eight to ten grams dried chillies finely ground with teaspoon black pepper · galangal, chosen fresh OR ground turmeric, optional makrut zest, half the lemongrass and half teaspoon salt pounded roughly

3. 3

   Step 3: Add shallots (⅓ cup) and garlic (5 cloves) and pound into a paste (doesn't need to be super fine, as long as there are no big chunks).

   Uses ⅓ cup shallots, chopped · 5 cloves garlic · ground dry spices pounded into the aromatic paste

4. 4

   Step 4: Add shrimp paste and pound to mix. You can now freeze this paste for future use if desired.

   Uses 2 tsp fermented shrimp paste (gapi) · shallot and garlic pounded into the paste until no big chunks remain

5. 5

   Step 5: Heat enough cooking oil to coat the wok. Add the finished curry paste and sauté over medium heat a few minutes until aromatic. If it sticks, deglaze with only as much of the ¼–⅓ cup water or stock as needed.

   Uses enough oil to coat wok bottom · ¼–⅓ cupwaterorstockonlyas needed to deglaze · homemade curry paste mixed with two teaspoons shrimp paste

6. 6

   Step 6: Add the pork (450 g), or whatever protein you're using, and turn the heat up to medium high. Toss the pork well with the curry paste until there are no more big lumps. Add the sugar (2 tsp) and keep tossing until fully cooked. If there is any liquid pooling at this point, crank the heat to high and keep cooking until there is no more liquid pooling.

   Uses 450 g ground pork · 2 tsp sugar · curry paste fried a few minutes, with water or stock only if it sticks

7. 7

   Step 7: If this is your first time making it, taste it at this point and see if how much fish sauce (1–2 tsp) it needs, if at all. This will depend on various factors including the saltiness of your shrimp paste. Once it is properly seasoned, add lime leaves, the other half of the lemongrass and chilies and toss to mix and it's done!

   Uses 1–2 tsp fish sauce · 6–7 leaves makrut lime leaves · Fresh red chilies, cut into big pieces (optional) · remaining half of the prepared bottom portion of lemongrass · pork fried with paste and sugar until cooked through and no liquid pools

8. 8

   Step 8: Serve with jasmine rice, and if you wish, some crunchy fresh vegetables to help cool you down from the heat. Pork crackling also goes really well with this dish.

   Uses cooked jasmine rice · optional crunchy fresh cucumber for serving · optional pork crackling for serving · dry cooked pork seasoned with fish sauce only if needed, then tossed with makrut, remaining lemongrass and optional red chilli