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Kua Kling (Southern Thai-Style Red Curry)

By Ali Slagle

YIELD 4 servings

TIME 15 minutes

Whereas larb is bright and acidic — light on its feet — this simple adaptation of a traditional Southern Thai dry red curry, is grounding and spicy. It owes much of its
flavor to red curry paste, turmeric and fresh chile that have been toasted until they shake awake. For scorching heat (a curry like this is typically brutally hot), add more
chile. As the chicken — though it could be ground pork, sliced beef or chicken, or mushrooms — cooks, its fat renders and the fired-up curry paste adheres. Season it with
brown sugar and fish sauce, and serve with rice, cabbage, herbs, avocado, cucumber and-or a crisp fried egg.

INGREDIENTS PREPARATION

2
tablespoons neutral oil, such as canola or Step 1
grapeseed In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles
¼
cup Thai red curry paste (ideally one with makrut (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.
lime, lemongrass and shrimp paste)
Step 2
1
teaspoon ground turmeric
Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste
2
Thai or serrano chiles, thinly sliced, or to taste
and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking,
1
pound ground chicken don’t panic — just add a little water or neutral oil.
½
teaspoon dark brown sugar
Step 3
2
teaspoons fish sauce
Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid’s been absorbed, about 1
¼
teaspoon freshly grated lime zest, or 10 makrut
minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty
lime leaves, deveined and thinly sliced
second.) Serve at once with desired toppings.
Rice, sliced cabbage, chopped herbs, sliced
avocado, chopped cucumber and fried egg, for
serving PRIVATE NOTES

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