If you love spicy meat, you’ll enjoy the staple Southern Thailand dish, khua khling or dry meat curry. Already embraced in various parts of the world, the dish, typically eaten with rice, is prepared using two key ingredients: sliced or minced meat, and the traditional Southern Thai curry paste.
At Khua Khling Pak Sod in the hip Thonglor district of Bangkok, third-generation owner Varesara Smitasiri uses pork as her meat base, complemented with shrimp paste, kaffir leaves and of course her family recipe for curry paste, to make the khua khling her grandmother created in the Chumphon province many years ago.
Check out the makings of the sumptuous dry meat curry on Coconuts TV’s latest episode of Instakitchen Bangkok:
Watch previous episodes of Instakitchen Bangkok, the glorious insiders’ guide to the best local food:
This season of Instakitchen Bangkok is presented by:
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