Unlike coconut-based Thai curries that are soupy and sweet, this khua kling curry from southern Thailand is sauceless and assertively savory. In Thailand, we learned a shortcut to making the dish: supplement store-bought Thai red curry paste with turmeric to add bitter, earthy notes and a golden hue. We skip the traditional shrimp paste and add chopped mushrooms to lighten the pork. For more heat, garnish with thinly sliced Fresno or Thai red chilies. Makrut lime is an important flavor; if you can’t find the leaves, look for a red curry paste that lists makrut leaves or peel as one of the first ingredients. Curry pastes vary in spiciness by brand, so we recommend tasting a small amount before deciding exactly how much to use. Moisture content also differs, so keep close watch during cooking so the paste doesn’t scorch. Serve with jasmine rice and, if you like, sliced cucumber.