Kua Gling Recipe – Southern Pork Stir-Fry w/ Curry Paste คั่วกลิ้ง – Hot Thai Kitchen!

Kua Gling Recipe – Southern Pork Stir-Fry w/ Curry Paste คั่วกลิ้ง – Hot Thai Kitchen!


(upbeat music) – Sawaddee Ka, welcome
to Hot Thai Kitchen. Today I am making one of the most classic southern Thai dishes ever. It is something called kua gling. So kua means to toss something in a pan, gling means to roll, like you know a ball
rolling on the ground. I have no idea why it is called kua gling, I guess the pork kind of
rolls around in the pot? I don’t know, but it is so, so delicious and actually really, really easy. Now, the reason why I
like making this dish is because when I’m in
Thailand, and you buy this dish it is always extremely spicy. Even for me, I can’t usually
have it at a restaurant so to be able to customize how spicy it is makes all the difference. So, let’s get started. So kua gling is usually ground pork, but you can use other kinds
of ground meats as well, tossed with a special curry paste. And it’s sort of this rustic dish that you can toss with your
rice, and it’s super delicious so let’s take a look at the curry paste. So I have here some dried chilies, so I’m using arbol chilies,
which has quickly become my favorite chilies for
making Thai curry paste, because it’s nice and red,
it’s got not too much spice so you can put more, get
a lot of chili flavor without it being super, super spicy. I’m just cutting them down,
and shake off all the seeds to make sure it is not too hot. I am going to just put this
in the spice grinder here, blitz it up. (grinder whirring) Hoo, try not to breathe these fumes in. What! There’s like one guy
that didn’t get blitzed. That is so strange. Doing that again. (grinder whirring) That has got to be it. Ta-da, alright. And now, I’m also going to add
some black pepper into this. It’s spicy in here. So I’m gonna add some
black pepper into here and that is one of the unique
things about kua gling, is that it uses black pepper. If you have seen my other curry paste, it’s always white pepper if
there’s any pepper in it. Whew, ta-da. So I’m gonna finish the rest of this with my mortar and pestle, but of course if you’ve got
one of those stick blenders like I used in my massaman curry episode, feel free to use that as well. I’ve got here a stalk of lemongrass, but I’m going to just
use half for the paste and the other half I’m gonna
toss it in with the stir fry. I like to have bits of lemongrass, it just looks cooler to have bits other than just the pork in there. I’ve got here some galangal
slices that are frozen, and before I put this in I’m
gonna give it a quick chop just to help it a little bit so you’re not having to pound so hard. There goes that, that’s
probably a little too much but that’s okay. Curry paste, by the way, the
measurements of the herbs never have to be exact. It’s just a general ratio
that you wanna get right but don’t worry about it if
you’ve got a little bit extra, a little bit too little
of something, okay? So now this is the key
ingredient of kua gling, this little knobbly guy
here, this is turmeric, fresh turmeric. If you cannot find fresh,
you can use powdered. Now I freeze my turmeric as well, and I’m only gonna need
about two inches of this, so just one of that. Now I don’t peel it, you
can if you want to, alright. So now it’s sort of a rough paste, but it’s getting really
kind of wet and squishy now, so I’m going to add my
dry spices into here and the dry spice is gonna
help absorb some of that liquid so you don’t end up splashing
turmeric juices on yourself, which will never come off your clothing. So all of that goes in. A little brush. And now, I also wanna add my
shallots, and garlic in there. So shallots and garlic is a total classic curry paste ingredient. Now at this point, you wanna
make sure you don’t have any big chunks but you don’t
have to get it super fine, like if you were to
make like a soupy curry because it’s a stir fry, there’s gonna be lots of big pork chunks, so as long as you have no
big chunks you’ll be fine. A little bit of salt, and
that’s gonna add some friction. If you have coarse grain
salt, that’d be even better. Ta-da. And now, of course, this
is after all a curry paste and it is southern food, so
we’re definitely gonna add some fermented shrimp paste, or gapi, here and you’ll notice I’ve been wrapping this because if I leave this open it will just continue
to perfume this place and we’ll have shrimp
paste in Adam’s curtains. So this is going to add some umami, it’s going to add saltiness. If you are trying to make this vegetarian, you can absolutely leave it out. I would recommend adding a
little bit of miso paste instead to get that same umami funkiness. And the curry paste is pretty much done. So we’re pretty much ready to cook, as I said this is rustic home cooking so very few ingredients. Except for the curry paste of course. So I’ve got here some ground pork, but as I said you can use some
ground beef, ground chicken, anything, even crumbled tofu or TVP, little pieces of TVP will work as well. In addition to what we’ve looked at, I’ve got here some kaffir lime leaves. This is so important in this dish, it is one of the main aroma you want. In fact, in the curry paste,
if you have kaffir lime zest, which I don’t right now but if you do, add that into the curry paste. This is a citrusy aroma that you want. So what I did here, was I take the leaves, I remove the center stem because
that can be a little tough, and then you wanna julienne
it as finely as you can because these leaves are really tough. If it’s thick, it’ll sort
of get into your teeth and it’s not comfortable, okay. I’m also gonna throw in some chilies which I’ve chopped but left whole. This is for color, and also
because this is supposed to be a super spicy dish,
but I’m toning it down. By leaving this in, people
who want to make it spicy can sort of like mush
this up and incorporate it into their part of the
bowl if they want to. So it’s a, you know, it’s
a good option to have. And that is it, let’s get cooking! So I’m going to add just a
little bit of oil in my wok here, and then all of the curry paste goes in. I know that looks like
a lot of curry paste, but trust me you want all that flavor. And when you weren’t
looking, I put on an apron! Because this stuff is going to stain. Now as the curry paste is sauteing, it might get a little dry at which point you can add
a little splash of water or chicken stock, make sure it’s unsalted. Just to loosen it up a bit. Once it starts to smell really good, like chili fumes in the air, go in with the pork, or
whatever meats you are using. And just toss as fast as you can. Again if it feels like
it’s sticking a little bit, you can go in with a
splash of water to deglaze. But at the end, you want this to be dry so don’t add too much water, okay. Now, I’m gonna add some seasoning,
it’s not quite done yet, I’ve got here some sugar, sugar? Fish sauce, of course. And to balance out the
saltiness and the spiciness, you’re gonna need a little bit of sugar. Here we go again. Adam is desperately looking for something to cover his
mouth, we’re almost done. Aw, now you look at this, just think about the possibilities. You can put this in as an omelet filling, you can just like a sloppy
joe, but with kua gling on top, oh that would be good. So now towards the end I have some liquid, I’m going to blast the heat
and try to dry that out. It doesn’t have to be bone, bone dry but you don’t want too
much pooling liquid, right. Alright, so that’s pretty dry,
like if I’m looking at this I don’t have any pooling liquid, I’m good. I’m gonna throw in the kaffir
lime leaves, and the chilies. Turn that off and just
use the residual heat to distribute the flavor
of the lime leaves. Ooh, that’s so pretty all of a sudden. Oh, of course that lemongrass
that I saved for the end, I knew it looked like it was
missing something, there we go. And that’s it, it’s done. Now imagine if you had the
curry paste made in advance, maybe you make a whole bunch, freeze it, your dinner could come
together in minutes. Ooh, smells so good, I love
that smell of turmeric. Just have to be careful not
to get it on my cutting board because that will never come off. And of course if you want, you can add a little pinch of beautifully julienned
kaffir lime leaves. And that, ladies and gentlemen, is some legit southern
Thai food, kua gling. You have to have this with rice, I’m telling you, this is intense. So I’ve got some nice jasmine rice here. (upbeat music) Oh, it’s so good. It’s still really spicy,
but its manageable. I can actually enjoy the
flavors of all the herbs and spices that we have. Intense is the word, did you see how much curry paste that was, and it’s not that much food? That’s what you want, intense flavor. You toss it with rice, and it
is a party in your mouth, wow. You have got to try this, I mean, there are very few
restaurants that sell this so if you wanna try this,
you gotta make it yourself and it’s so easy right? So the recipe, as always,
will be on HotThaiKitchen.com. When you make it, send
me a photo on Facebook, Twitter or Instagram, and if you haven’t
subscribed to this show, make sure you do so you
don’t miss an episode and click the little bell
icon so you get a notification every time I post a video. And if you love the show,
you wanna support us, check out our Patreon link
in the description below, and I will see you next time
for your next delicious, and hot, Thai meal. (upbeat music) Ah, why is this so complicated?

100 thoughts on “Kua Gling Recipe – Southern Pork Stir-Fry w/ Curry Paste คั่วกลิ้ง – Hot Thai Kitchen!”

  1. Hey Pai ! Great recipe!!! Just would like to know, if we want to make this quick, do you think it works by using panang curry paste and adding turmeric, galangal, lemongrass and of course the rest of the condiments? Cheers and keep up with your channel, it's so great!

  2. Fore the sake of humanity. People, this is not a taco bell spice level, its extraterrestrial. Beware or cut chili down half on the beginning.

  3. I love your channel almost as much as I love Thai food! 🙂 I'd eat Thai food everyday if I could, so my question is: is it healthy to do that? What are the everyday dishes that are cooked at home in Thailand?

  4. Hi Pai , I love your every recipes and purchased your cook book at amazon. Your recipes never failed me, always delicious .i have a request for the future , if you could please post a fluffy delicious pancakes, my kid love them. Thanks so much !

  5. Thank you for making this! We had this (fittingly) at kua kling + pak sod in Bangkok and I loved it, but the spice level just about killed my partner. Looking forward to making a version he can survive!

  6. Just a thought, for vegetarians, instead of miso paste, they can also probably use fermented bean curd/tofu? I find it more pungent than miso.

  7. This looks soo yummyishious . Can't wait to make it. Funny right before your said you almost forgot the lemon grass, I said to my screen " hey don't forget the lemon grass" right on que. thanks for making me smile today, not much for me to smile about these days. Thanks you again for spicing up my life🌹

  8. I must try this! I miss all the family meals that my co-workers would cook at this Thai restaurant that I used to work at. They'd make Thai-level spicy, and man! Great way to work up a sweat, and open up those pores on your face lol.

    This may sound really strange, but I would love to use it as a "bao" filling. Mmm, it would make for a nice portable spicy meal. 😉

  9. You are amazing… so well spoken and natural… so many of these Youtube "stars" could learn a thing or three from your approach. Thank you!

  10. เมื่อได้ที่แล้วหมูที่คั่วจะกลิ้งไปกลิ้งมาไม่ติดกระทะ จึงเรียกคั่วกลิ้งครับ

  11. Hello Pai, I'm Austin the guy on the plane with Vivek, small world it truly is! Enjoy the videos, see you in the next. Cheers from the Bay Area.

  12. OMG, I LOVE this dish! It was so hard to find! This dish is so special I can still picture the exact location of the vendor in the market that made this. I'm drooling over this recipe. I need to make this.

  13. Oh wow. I literally just ate this for lunch today from a small place named Rhong Tian, or something like that. It was soooo good and spicey. I can usually find Gai Sub Kaprow but this one is more rare. Yum!! I wanna make it at home now!

  14. I will use TVP chunks or soy curls that have been rehydrated in some of the flavors. This would be a wonderful meal for me as I'm vegan. 🙂 I've been watching you for awhile now and I need to see a number of videos before I decide to subscribe to somebody. #NewSub

  15. If that makes you cough I would die! I think I would make it very mild I like heat but not so hot it hurts. Intense is good too hard it's not although I find that Thai food doesn't burn my taste buds so that I don't taste the food I'm eating but it gets me in the back of the throat which I prefer.:-)

  16. Kua Gling คั่วกลิ้ง is one of my mouths absolute favorites but my stomach can't handle it from a restaurant, so to be able to tone it down will be amazing. I'll stick to your recipe! 🙂

  17. Thank you.
    Can't wait to try it.
    Another winner, still the best ever. Please don't stop posting videos, I can actually cook my favourite foods and impress my friends.
    Cheers.

  18. As a southerner, I GUARANTEE you this dish will burn your tongue (in a good way😂) . I always eat this with a ton of veggies. It's high in protein and contains good fat. This diet absolutely work for weight loss and gain muscle (be careful with sodium though, I use low-sodium condiments to make it more healthier)

  19. One of my favorites! The first time I had it, in the US, it was kua gling gai. Now that I know it as kua gling muu, I order it any time I see it on a menu. Thanks so much for featuring this dish! I can't wait to make it at home.

  20. I've been looking for this recipe a long time, because I, too, can't really stand the one sold in the market. It's too spicy. I'd like to make it myself at home. Thank you, Khun Pailin! You are the best, always.

  21. congratulations for 400k subscribers idol, 'hope u do a special video to celebrate like before or post more than 1 video a week,,,,, congrats again!!!

  22. I love your videos!! Tried a few of your recipes already and they turn out amazing 🙂 Can you please make the dish with fried soft shell crabs topped with thai yellow curry? I don't know what they're called but I always have it in Thai restaurants, and would love to try making it myself!

  23. นักป.ว.ศ.บางท่านบอกว่า "คั่วกลิ้ง" เพี้ยนมาจาก "เรนดัง ดากิง" (อินโดฯ) ส่วนพ่อแม่ผมเป็นคนปากพนังบอกว่า เรียก คั่วกลิ้ง เพราะมันผัดแห้งๆกลิ้งๆอยู่ในกะทะ

  24. Hi Pailin! I'm wondering about the curry paste in this video as well as with others, particularly using red chilis. I'm wondering if it would be too spicy to use a combination of dried red chilis and fresh Thai red chilis? And if this is not something you do or if I should try it out? Thanks! <3

  25. With this one it looked at me a lot similar to Cambodian have pork dish very similarly almost the same spice the same preparation thanks

  26. A Thai restaurant in Brooklyn offers this dish, with a warning. Kua kling turns out to be just as face-melting as you’d hope or fear, thanks to warnings that it is “brutally spicy,” both in writing and verbally from your server.

  27. Pls make moo palo, I miss my mom's cooking but she's not good at teaching her recipes…. Don't make me beg 😢

  28. i love your accent. you're really like Vietnamese and your accent too, so easy to hear. love you and hope that you'll have more interesting videos. I'm learning English and that's a really great way to follow you, right? hihi

  29. First time I ordered this in Thailand the waiter recommended something else, I did not listen. Managed to eat 2/3 of the curry before my mouth stopped cooperating with me. Fantastic taste but a bit on the spicy side. 3 years later at the same restaurant it went a lot better, not sure if they had made it less spicy or if my tolerance had increased.

  30. Waaahhh! I made this khua kling and I felt like I was back in Thailand. Even after 4 years back here in Belgium, after living a year in Thailand, it's amazing how scents and tastes can bring back all those great memories. Thanks a lot Pai!

  31. All time favorite southern Thai food! Have to be careful not to eat too much since it goes so well with steamed rice 'cause apparently I don't wanna gain weight😂

  32. I have Asian grocery stores in my area, but I've never seen kefir lime leaves there. Can I substitute it with lime zest?

  33. Hi. A few questions:
    If I can't get fresh kaffir lime leaves and galangal, only dried, can I use it after rehydrating?
    Would "commonregular" lime leaves or rind zest do instead ?
    I really love most of your recipes and already tried quite a few. Shame I can't get all the ingredients.

  34. I live in this dark and cold place called Finland. Unfortunately we don't have many Thai restaurants here, and the ones we have, don't have this dish.
    So I decided to try your recipe and I have to say, it's one of the best dishes I've ever made. The flavours are really, really good. And since I love spicy food, this one is perfect for me

  35. Hi, Pai. I live in the Austin, Texas area and there is an abundance of Asian markets. They sell a canned red (or green or masaman) chili paste. Is that an OK substitute?

  36. Great video. Went to local place in Bangkok and asked for this dish – they couldn't do it but they made me Pak Gapao instead. Which was good and very funky with stronger flavors than normal – guess because I asked for kua kling they knew I could take them.

  37. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  38. I was expecting you to say that “Gling” means ground pork in Thai, because “Giniling” is Filipino for ground pork 🤣

    Anyways, delicious recipe Pai! Missing Bangkok right now!

  39. This is one of my favorite Thai dishes.I am going to cook this tonight.I got all the ingredients to make this except the lime leaves where do I find these? I already been to 2 asian markets but they do not have these. Thanks Pai.

  40. ทำประจำค่ะ เวลาไปปาร์ตี้ซื้อเครื่องแกงใต้มาจากเมืองไทย 30 ปีที่แล้วไม่มีใครรู้จักคั่วกริ่งแม้แต่คนในเมืองทางใต้ก็ไม่มีใครทำขาย เขาจะะทำคั่วกริ่งกันตามบ้านนอกเวลามีงานแต่งงาน งานบวช งานศพเท่านั้น แล้วก็จะเผ็ดมากๆๆๆๆ แต่พอหลัง 30 ปีมาแล้วคั่วกิ้งเป็นที่นิยมมากในกรุงเทพคนรู้จักกันทุกคนอาหารใต้อื่นๆตอนนี้เป็นที่นิยมในกรุงเทพและทั่วประเทศ

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