Skip to main content
Epicurious
Cookbooks

Kua Kling Mu (Minced Pork Dry Turmeric Curry)

By John Chantarasak

5.0

(1)

Minced pork and turmeric curry in a wok.
Photo By Maureen M. Evans

This dry-style curry hails from southern Thailand and holds all the classic characteristics of dishes from this region—hot and salty, with tones of fresh turmeric, lemongrass, and makrut lime leaf. It’s one of my favorite dishes to eat, but be warned: I’ve had versions before in Thailand that have nearly given me a nosebleed from the heavy use of chiles. I have pulled back the heat in this recipe, but only slightly, as the chile spice is integral for a true kua kling mu. The dish is always eaten with freshly steamed jasmine rice and plenty of cooling vegetables, like cucumber and cabbage.

This recipe was excerpted from ‘Kin Thai’ by John Chantarasak. Buy the full book on Amazon.

What you’ll need

See Related Recipes and Cooking Tips

Read More
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Southern Thai Fried Chicken (Gai Tod Hat Yai)
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Pork Dinakdakan
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.