• Khua Kling — Red curry paste for Khua Kling on a coloured background
  • Khua Kling — Red curry paste for Khua Kling with a prepared dish
  • Khua Kling — Red curry paste for Khua Kling with ingredients and spices
  • Khua Kling: Glas mit frischen Zutaten
  • Khua Kling: geöffnetes Glas mit Paste und Zutaten
  • Khua Kling: Glas mit Löffel
  • Khua Kling – Chili, Zitronengras, Kurkuma (thaani-infografik-khua-kling-zutaten-v3)
  • Khua Kling – Paste anbraten, Mit Hackfleisch braten, Mit Reis servieren (thaani-infografik-khua-kling-anwendung-v3)
  • Khua Kling – Schärfegrad 3 von 5 (thaani-infografik-khua-kling-schaerfe-v3)
  • Khua Kling Currypaste, 100-g-Glas, Etikett Vorderseite
1 10

Curry Pastes

Khua Kling — Red curry paste for Khua Kling

Khua Kling — Red curry paste for Khua Kling

Khua Kling curry paste

Khua Kling is the red curry paste for Southern Thai dry curry. Chili, lemongrass, turmeric, and galangal. Heat level 3 out of 5.

CHF 9.90
CHF 9.90
CHF 9.90/100g
Sale Coming soon

10 Portionen CHF 0.99 / serving

incl. VAT plus shipping.
  • Handmade in small batches
  • No additives or preservatives
  • Thai recipes for your kitchen

Choose your flavor

Choose quantity: 1 jar

Other quantity
In production. Expected to be available from mid to late November.
Sign up for the newsletter

Get news about the THAANI launch and our products. This signs you up for our newsletter.

Signing up subscribes you to our newsletter. You can unsubscribe at any time. Privacy
  • Handmade
  • Thai recipes
  • Small Batches
  • No preservatives
  • No additives
  • Ingredients disclosed
  • Laboratory-tested formula

    Die Analyse dieser Produktprobe findest du im verlinkten Laborbericht.

    Laborbericht öffnenSo prüfen wir

Discover your benefits in the THAANI Food Club

Description

Khua Kling is the red curry paste for Southern Thai dry curry. Chili, lemongrass, turmeric, and galangal. Heat level 3 out of 5.

Ingredients

Chili, lemongrass, red onion, garlic, lemon juice, turmeric, shrimp paste (crustaceans), white pepper, galangal, pink Himalayan salt

Application

Roast Roast one to two tablespoons of paste in a little oil or coconut milk until fragrant.

Pour Add coconut milk or broth and let simmer briefly.

Serve Add protein and vegetables of your choice. Season to taste, serve, done.

Storage & Shelf Life

After opening, store at +2 to +6 °C, cover paste with oil

Allergens
  • Crustaceans

Nutritional values per 100 g
Durchschnittliche Nährwerte pro 100 g
Energie 511 kJ / 121 kcal
Fett 2.6 g
davon gesättigte Fettsäuren 0.6 g
Kohlenhydrate 19 g
davon Zucker 3 g
Eiweiss 5.2 g
Salz 3.1 g
View full details

Profile

At a glance

  • Produktlinie

    Curry Pastes

  • Auf dem Etikett

    Khua Kling curry paste

  • Schärfegrad

  • Allergene

    • Crustaceans

  • Lagerung

    After opening, store at +2 to +6 °C, cover paste with oil

  • Bottled in

    100g jar

  • Quality

    Laboratory tested

Flavor profile

That’s what the glass tastes like

Schärfe

Merklich scharf

Concentrated: without sauce, there is nothing to dilute the heat.

  • Sweetie
  • Acid
  • Umami

Aromen

  • Turmeric
  • lemongrass
  • white pepper
  • galangal
Khua Kling — südthailändisches Trockencurry mit Hackfleisch

The signature dish

Khua Kling

Khua Kling curry paste

Dry curry means: no sauce, anywhere. Minced meat is roasted in the paste until every fiber is infused with spice. Kaffir lime strips and white pepper provide the finish.

Matches with

  • Minced meat
  • Jasmine rice
  • Kaffir lime leaves

Southern Thailand

Surat Thani

The story behind it

Where Khua Kling comes from

Khua Kling is a dry curry: it is fried without liquid until the paste coats every fiber of the meat. Originally, this was a practical advantage — without sauce, the dish kept longer and was easy to take with you.

What remains is the intensity: because nothing is diluted, you can taste every individual ingredient in the paste.

Typical of
Southern Thailand
Without
sauce
Classically with
minced meat & rice

In the jar

Selected ingredients

What defines the flavor of this recipe.

ChiliChili brings the heat.

Start with a small amount and season to taste.

LemongrassFor a lemony herb aroma.

Lemongrass adds its characteristic citrus note to the spice base.

TurmericSeason with a golden-yellow note.

Turmeric is part of the spice base and contributes to the color of the paste.

GalangalA spicy, slightly peppery note.

Galangal complements the herbs and spices in this Thai recipe.

Selected ingredients. See the complete ingredient and allergen list above and on the label.

Honestly declared

Here's what's inside

In the order stipulated by the declaration: the largest quantity first.

10 Ingredients. Nothing more.

  • Chili
  • lemongrass
  • red onion
  • garlic
  • lemon juice
  • turmeric
  • shrimp pastecrustaceans
  • white pepper
  • galangal
  • pink Himalayan salt

AllergensCrustaceans

The step width indicates the order, not the exact quantity. Percentages are shown where we specify them. Symbolic ingredient photos, not images of the specific batch.

How to use

Application

A spoonful from the jar replaces half the shopping list. Three steps, one pot, done.

Sautéing
Sauté one to two tablespoons of paste in a little oil or coconut milk until fragrant.
Infuse
Pour in coconut milk or broth and let simmer briefly.
To serve
Add protein and vegetables of your choice. Season to taste, serve, and enjoy.
Storage
After opening, store at +2 to +6 °C and cover the paste with oil.

Origin

This is how THAANI is made

Three steps from the original recipe to your glass.

  1. Original recipe

    We cook according to Thai recipes. Not adapted, but authentic.

  2. Handmade

    Small batches, hand-stirred. No additives, no fillers, no preservatives.

  3. Gläser laufen unter der Abfüllanlage durch, dahinter die THAANI-Wand

    Shipping from Switzerland

    Picked and shipped by Wohnwerk Basel.

Quality you can read up on.

Lab tested

Quality you can read up on.

We make the ingredients in our formulas transparent and provide available laboratory reports directly with the respective product.

A report documents the sample tested. You can find the complete declaration on the label.

  • Ingredients and allergens clearly disclosed
  • Lab reports for the respective product sample
View lab report

Production

A look into our kitchen.

This is how THAANI is made: Discover the ingredients, the manual labor, and the people behind our products.

Sharpness in comparison

Where this glass is standing

Spicy is relative. Here you can see the entire range on a scale and where your jar fits into it.

  1. No heat

    ohne Chili

  2. Very mild

  3. Mild

  4. Noticeable

  5. Hot

  6. Very hot

The scale is our own: it compares the varieties with each other, not with Scoville values.

Frequently Asked Questions

The most frequently asked questions about our products, answered briefly.

How do I use the paste?

Sauté one to two tablespoons in a little oil or coconut milk, add liquid, protein, and vegetables. The dish is ready in about 15 minutes. You can find the steps further up on this page.

How spicy is that?

Each variety displays its heat level from 0 to 5 on the label, and at the top of this page next to the product name. You can make any dish milder at any time with coconut milk.

Are there any preservatives in it?

No. We cook according to original recipes without preservatives. Everything included is listed in full in the ingredient list on this page.

How do I store the glass?

The best-before date is on the label. Once opened, the jar should be kept in the refrigerator. You can find the exact storage instructions for each product in the Storage section.

Where do the recipes come from?

Our products are created according to original Thai recipes, cooked by hand in small batches.

Not conformist. But authentic.