Kua Kling & Yogurt Sauce Recipe

Name: Kua Kling & Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kua Kling (Southern Thai Yellow Dry Curry Pork); 1 pound lean minced pork (I use a homemade breakfast sausage sold in bulk, but a minced pork shoulder or other meats should work fine); 3 tablespoons yellow (tumeric-based) southern Thai curry paste (I used the canned version from Measri brand); 1 piece lemon grass stalk; 3 pieces small red chili peppers; 15 pieces kaffir lime leaves; 1/4 teaspoon sugar or other sweetener (optional); Greek Yogurt Sauce; 2 cups plain Greek Yogurt (Chobani); 1 tablespoon freshly and finely chopped dill; 2 tablespoons lemon juice; 3 pieces roasted garlic clove; 1 tablespoon olive oil; 1/2 teaspoon finely ground black pepper

Servings: persons

Kua Kling (Southern Thai Yellow Dry Curry Pork)
1 pound lean minced pork (I use a homemade breakfast sausage sold in bulk, but a minced pork shoulder or other meats should work fine)
3 tablespoons yellow (tumeric-based) southern Thai curry paste (I used the canned version from Measri brand)
1 piece lemon grass stalk
3 pieces small red chili peppers
15 pieces kaffir lime leaves
1/4 teaspoon sugar or other sweetener (optional)
Greek Yogurt Sauce
2 cups plain Greek Yogurt (Chobani)
1 tablespoon freshly and finely chopped dill
2 tablespoons lemon juice
3 pieces roasted garlic clove
1 tablespoon olive oil
1/2 teaspoon finely ground black pepper

1
Shave the lemon grass, red chili, and kaffir leaves extremely finely.
2
In a wok or heavy pan, heat the curry paste with a generous spoonful of the meat, on medium/med-high heat, for 2-3 minutes.
3
Add the rest of the meat and stir fry until the meat is cooked, dry, and well separated, about 6-9 minutes depending on your conditions.
4
Add the sweetener (optional) and give it a good mix.
5
Add in the lemon grass and about 3/4 of the kaffir leaves, stir fry about 1 minute.
6
Add 3/4 of the chilis, stir quickly, and turn off the heat. Keep stirring about 1 minute more.
7
Remove from the heat and serve. Top with the remaining chilis and kaffir leaves. Add a generous portion of the Greek yogurt sauce off on the side.
8
Roast, mince, and then mash the garlic. Alternatively, use store-bought roasted and minced garlic in oil and reduce the added oil to a teaspoon.
9
Blend all of the ingredients into the yogurt and refrigerate for at least 2 hours.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Kua Kling (Southern Thai Yellow Dry Curry Pork), 1 pound lean minced pork (I use a homemade breakfast sausage sold in bulk, but a minced pork shoulder or other meats should work fine), 3 tablespoons yellow (tumeric-based) southern Thai curry paste (I used the canned version from Measri brand), 1 piece lemon grass stalk, and more.

Yes, Kua Kling & Yogurt Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kua Kling & Yogurt Sauce

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