Thai-style dry beef curry
It’s curry with no sauce and it’s one of the most famous dishes in southern Thailand. Called khua kling in the local language, dry curry is cooked with lemongrass, kaffir lime leaves and chili.
Servings 4 people
Ingredients
- 500 grams coarsely ground beef (1.1 pounds)
- 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
Curry paste
- ¼ cup coconut cream
- 2 teaspoons curry powder
- 1 teaspoon chili flakes
Instructions
- 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.
- Add half of the kaffir lime leaves, all the lemongrass and one chili.
- Pour in a tablespoon of fish sauce.
- Cook, stirring, until the meat is no longer pink.
- Pour in the curry paste.
- Continue cooking over medium heat, stirring often.
- Before the mixture turns dry, taste and add more fish sauce as needed.
- Cook, stirring, until the mixture is dry.
- Transfer the dry curry to a serving plate or bowl, sprinkle in the remaining kaffir lime leaves and chili, and serve.
