Southern Thai-Style Red Curry (Kua Kling)

Name: Southern Thai-Style Red Curry (Kua Kling)
Total time: 15 min
Ingredients: 2 tablespoons neutral oil, such as canola or grapeseed; 1/4 cup Thai red curry paste (ideally one with makrut lime, lemongrass and shrimp paste); 1 teaspoon ground turmeric; 2 Thai or serrano chiles, thinly sliced, or to taste; 1 pound ground chicken; 1/2 teaspoon dark brown sugar; 2 teaspoons fish sauce; 1/4 teaspoon freshly grated lime zest, or 10 makrut lime leaves, deveined and thinly sliced; Rice, sliced cabbage, chopped herbs, sliced avocado, chopped cucumber and fried egg, for serving

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Total: 15 minutes

Servings: 4

Cost: $3.35 /serving

Author : Ali Slagle

curry paste ground chicken

Southern Thai-Style Red Curry (Kua Kling)

Ingredients

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2 tablespoons neutral oil, such as canola or grapeseed1/4 cup Thai red curry paste (ideally one with makrut lime, lemongrass and shrimp paste)1 teaspoon ground turmeric2 Thai or serrano chiles, thinly sliced, or to taste1 pound ground chicken1/2 teaspoon dark brown sugar2 teaspoons fish sauce1/4 teaspoon freshly grated lime zest, or 10 makrut lime leaves, deveined and thinly slicedRice, sliced cabbage, chopped herbs, sliced avocado, chopped cucumber and fried egg, for serving

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Instructions

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Step 1

In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.

Step 2

Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking, don’t panic — just add a little water or neutral oil.

Step 3

Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid’s been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.

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