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


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This dish is an absolute classic southern Thai food. Ground pork, or any other ground meat, or even crumbled tofu, is stir-fried with southern curry paste laced …

46 replies
  1. Pailin's Kitchen
    Pailin's Kitchen says:

    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!

    Reply
  2. Sa P.
    Sa P. says:

    ทำประจำค่ะ เวลาไปปาร์ตี้ซื้อเครื่องแกงใต้มาจากเมืองไทย 30 ปีที่แล้วไม่มีใครรู้จักคั่วกริ่งแม้แต่คนในเมืองทางใต้ก็ไม่มีใครทำขาย เขาจะะทำคั่วกริ่งกันตามบ้านนอกเวลามีงานแต่งงาน งานบวช งานศพเท่านั้น แล้วก็จะเผ็ดมากๆๆๆๆ แต่พอหลัง 30 ปีมาแล้วคั่วกิ้งเป็นที่นิยมมากในกรุงเทพคนรู้จักกันทุกคนอาหารใต้อื่นๆตอนนี้เป็นที่นิยมในกรุงเทพและทั่วประเทศ

    Reply
  3. Tom Au
    Tom Au says:

    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.

    Reply
  4. IKnowYouKnow
    IKnowYouKnow says:

    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.

    Reply
  5. Aki Riisiö
    Aki Riisiö says:

    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

    Reply
  6. נמרוד כהן
    נמרוד כהן says:

    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.

    Reply
  7. Mangalover2407
    Mangalover2407 says:

    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!

    Reply
  8. Øyvind Hansen
    Øyvind Hansen says:

    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.

    Reply
  9. Bun Bun
    Bun Bun says:

    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

    Reply
  10. rmis32
    rmis32 says:

    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.

    Reply
  11. Azune Simpson
    Azune Simpson says:

    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

    Reply
  12. uttawit boonwan
    uttawit boonwan says:

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

    Reply

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