curry paste

Fresh turmeric & black peppercorns give Southern Thai paste a pretty orange hue & herbal spiciness. Used for a variety of dry curries & stir-fries.

make Khua Kling
(dry curry) :



  1. 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.

  2. 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!)

  3. Add in pork or beef & stir constantly, scraping the bottom of the pan. When meat is cooked through (5 min.) sprinkle in sugar

  4. Add in lemongrass, lime leaf & red chilies. Stir to combine, cooking another minute.

  5. Season w/ fish sauce & serve w/ jasmine rice.