The secret to the deliciousness of our restaurant’s Kua Kling Moo lies in the use of shrimp paste from Haad Sawan, Chumphon. It is stir-fried with a special curry paste made from both dried Hua Ruea chilies and garden bird’s eye chilies. The mixture is then dry-fried in a pan without adding water or oil, which results in a dry Kua Kling with tender, crumbly pork that is still perfectly coated with the rich, aromatic curry paste.