Thai Pork Curry

In Thailand, fiery spiced dishes are a way of life. Indeed, in many tropical climates where the heat can be overbearing, spicy food is common. There are a number of probable explanations, but the most obvious one is that spicy food increases the metabolism causing the eater to sweat, which is our body’s way of cooling off. At Piquant Post, we always serve up authentic global tastes but leave it up to our users to determine the level of spicy heat. In our exotic Thai Pork Curry (Khua Kling Moo) recipe, you can determine how much heat to add (if any) to the recipe but regardless, you will get delicious bites with waves of fragrant aroma.

In Thai, ‘Khua Kling’ literally refers to the technique of dry frying. We cook the pork until the liquid evaporates and fat renders, but at a low enough temperature to prevent from the meat from searing or burning. Curries are immensely popular in Thailand, but they are prepared differently than in South Asia (or Europe). Typically, they're made with a focus on fresh-ground herbs like Thai basil, cilantro, and aromatics like lemongrass, shallot, ginger, galangal, and garlic. Then, dried spices are added to the herb paste to balance flavors. Our chefs have developed a dried Thai Curry blend with all the typical Thai aromatics that you can use to quickly develop an authentic Thai Curry flavor profile, whether through a curry paste or directly in a broth like a Tom Kha. You’ll want to try all of our Thai Curry recipes on our website!