“Kua Kling” is a delicious dish that has been with the people of the south for a long time. Origins of the dish are vague but the locals will confirm that the name ‘Kua Kling’ actually stems from the cooking methods used to make the dish. Herbs are roasted in a pan (‘kua’ in Thai) before being rolled (‘kling’ in Thai) around with meat until they are dry. Locals joke that putting too much oil in when you roast will lead to your spices not “rolling” and your dish become a curry paste instead.

The recipe later appeared in Central Thai kitchens after a “Delicious Beef” recipe was published in Chitsaman Komonthiti’s recipe book and a “Roasted Beef” recipe published in M.R. Thanadsri Sawatdiwat’s book. Both of these recipes bore a strong resemblance to the original Kua Kling, but with beef chunks that are stir-fried until almost dry and served with fresh vegetables of choice.