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Southern Thai Dry Spiced Beef Curry

Name: Southern Thai Dry Spiced Beef Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 400 g Lean ground beef; 3 tbsp Thai red curry paste, halal certified; 6 piece Kaffir lime leaves, stems removed, ultra-thinly sliced; 2 piece Red bird's eye chilies, finely sliced; 1.5 tbsp Halal fish sauce; 1 tsp Palm sugar; 1 tbsp Vegetable oil; 2 sprig Fresh green peppercorns, optional garnish (optional)

Known as Kua Kling, this bold Southern Thai specialty features ground beef dry-stir-fried in fragrant curry paste and finely shredded kaffir lime leaves without coconut milk.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Southern Thai Dry Spiced Beef Curry

AI illustration

Technique to learn

Dry-Stir Sautéing

Evaporating all pan moisture while stir-frying proteins forces intense spice pastes to adhere and caramelize onto the meat surface.

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium heat.
Step 2: Add the red curry paste to the oil and stir-fry for 2 minutes until fragrant and oil begins to separate slightly.

Step 3: Add the ground beef to the pan, breaking it apart continuously with a wooden spoon to blend seamlessly with the curry paste.

Step 4: Cook for 6 to 8 minutes, stirring frequently, until the meat is fully cooked and all natural juices have completely evaporated.

Step 5: Season with halal fish sauce and palm sugar, continuing to stir-fry until the beef turns dry, dark, and toasted around the edges.

Step 6: Toss in the finely shredded kaffir lime leaves, fresh red chilies, and optional green peppercorns, stirring for 1 final minute before removing from heat.

Cooking tips

The hallmark of dry curry is the absence of liquid sauce; keep cooking until moisture evaporates and meat fries in its own rendered oils.
Slice kaffir lime leaves as thin as thread so they blend pleasantly into each bite.
Original home-cooking adaptation inspired by Thai; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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