Khua Kling

Ingredients for 4 servings:

• 3 tbsp lemongrass, chopped, about 2 stalks
• 2 tbsp chili pepper(s), fresh, chopped, or more, the dish must be really hot
• 1 tbsp black pepper
• ½ tbsp coarse sea salt
• 1 tbsp lime(s) (Kaffir lime), grated peel
• 2 tbsp red chili pepper(s), dried, soaked in hot water, then dried
• 1 tbsp galangal, sliced
• 3 tbsp shallot(s), chopped
• 3 tbsp root(s) (krachai, fingerroot), sliced
• 1 tbsp turmeric, fresh, or 1/2 tbsp ground
• 400 g beef, chopped with a knife or bought already chopped (see remark)
• 1 ½ tbsp kaffir lime leaves, cut into very fine strips
• 1 chili pepper(s), long, red, cut into strips
• 1 chili pepper(s), long, yellow, cut into strips
• 1 chili pepper(s), long, green, cut into strips
• 2 tbsp peppercorns, fresh, green
• some oil
• 3 tbsp fish sauce, or more
• ½ tbsp sugar, or more
• some water

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

a dry Thai curry, very spicy, a dish from southern Thailand

Pork, chicken, or even fish can be used instead of beef. When using fish, the cooking time will need to be reduced. All ingredients for the paste need to be pounded in a mortar until smooth. Start with the hardest ingredients and salt. Heat a little oil in a wok and fry the paste, stirring to prevent it from burning. Add a little water and continue stirring, then add the meat. Stir well, add a little more water, stir, and then add the fish sauce and sugar. Stir well again, then cover the meat with water and put the lid on. Simmer for a while, stirring frequently. Once the water has evaporated, stir frequently to prevent it from burning. If the meat is already quite dry, it will roll back and forth in the wok, hence the name of the dish. Season to taste and add a little more fish sauce and sugar if necessary. Add the sliced ​​red, yellow, and green long chilies, the green peppercorns, and the kaffir lime leaf strips. Mix well again and serve. Serves at least 4 when served as part of a Thai meal.