Thai · intermediate
Southern Thai Dry Spiced Beef Curry
Known as Kua Kling, this bold Southern Thai specialty features ground beef dry-stir-fried in fragrant curry paste and finely shredded kaffir lime leaves without coconut milk.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium heat.
- 02
Add the red curry paste to the oil and stir-fry for 2 minutes until fragrant and oil begins to separate slightly.
- 03
Add the ground beef to the pan, breaking it apart continuously with a wooden spoon to blend seamlessly with the curry paste.
- 04
Cook for 6 to 8 minutes, stirring frequently, until the meat is fully cooked and all natural juices have completely evaporated.
- 05
Season with halal fish sauce and palm sugar, continuing to stir-fry until the beef turns dry, dark, and toasted around the edges.
- 06
Toss in the finely shredded kaffir lime leaves, fresh red chilies, and optional green peppercorns, stirring for 1 final minute before removing from heat.
A LITTLE KITCHEN KNOW-HOW
Dry-Stir Sautéing
Evaporating all pan moisture while stir-frying proteins forces intense spice pastes to adhere and caramelize onto the meat surface.
Notes from the kitchen
- The hallmark of dry curry is the absence of liquid sauce; keep cooking until moisture evaporates and meat fries in its own rendered oils.
- Slice kaffir lime leaves as thin as thread so they blend pleasantly into each bite.
- Original home-cooking adaptation inspired by Thai; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
