Kua kling is a southern Thai dry curry that lacks the liquid coconut sweet curry. The dry meat is like a sponge that absorbs a high concentration of spice. The meat is injected with curry paste, chilies, garlic and shaved lemongrass before being sprinkled with a handful of thinly sliced kaffir lime leaves and sometimes full of pepper corns. Each bite is a piquant powerhouse that begins with a spicy kick and ends with a trace of lime. As seen on CCN Travel.
