make
KHUA KLING:
Ingredients:
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2.5 oz. Little Trúc Southern Thai Curry Paste (half a pouch)
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2 long red chilies
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2 stalks lemongrass
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15 makrut lime leaves
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1 lb coarse ground pork or beef
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1 tsp sugar
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~ 2 tbsp fish sauce
Directions:
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Remove top 1/3 and tough outer layers from lemongrass; slice prepped lemongrass & red chilies as thin as humanly possible. Remove center stem from lime leaves, stack on top of each other, roll them up & slice as thin as humanly possible. Set all these aside.
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Preheat a wok or pan on medium-high heat. Add ~1/2 the contents of Southern Thai curry paste to a dry pan & stir-fry for 2-3 minutes being careful not to let it burn! (we know it feels weird not to use oil, but trust!)
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Add in pork or beef & stir constantly, scraping the bottom of the pan. When meat is cooked through (5 min.) sprinkle in sugar.
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Add in lemongrass, lime leaf & red chilies. Stir to combine, cooking another minute.
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Season w/ fish sauce & serve w/ jasmine rice.
enjoy!
