Kua Kling (Southern Thai-Style Red Curry)

By Ali Slagle

Updated Dec. 16, 2020

Kua Kling (Southern Thai-Style Red Curry)
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
5(1,286)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 2tablespoons neutral oil, such as canola or grapeseed
  • ¼cup Thai red curry paste (ideally one with makrut lime, lemongrass and shrimp paste)
  • 1teaspoon ground turmeric
  • 2Thai or serrano chiles, thinly sliced, or to taste
  • 1pound ground chicken
  • ½teaspoon dark brown sugar
  • 2teaspoons fish sauce
  • ¼teaspoon 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

337 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 22 grams protein; 385 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,286 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

anna

Delicious!!! 1 tsp grated ginger added with curry paste 8oz mushrooms + 3/4# ground chicken thigh meat needed 1 tsp lime zest and more of both brown sugar/fish sauce at the end served with: coconut rice mint cucumber cabbage cilantro lime wedges

Tom

Super dish. Quick and easy. A great way to get those familiar Thai flavors basically from the pantry. I used thighs, and ran them through a food processor for a few pulses. This left them with some texture. Also served with a spicy dipping sauce of lime juice, fish sauce, sugar, pickled chiles, garlic, and cilantro.

Ana

We love this recipe. Instead of ground chicken, I slice up boneless chicken thighs. They take a little longer to cook but make the dish sooo much better. Added minced ginger with the paste and turmeric, and followed advice to add lime juice and mint leaves at the end.. delicious. Perfect served with rice and a cucumber-red bellpepper-peanut salad with homemade Thai dressing. Will not stop making this ever.

Leah

Kuah Gling is one of my favorite takeout items and this definitely hit the spot for a homemade version, the lime leaves are a NONNEGOTIABLE!!!! I made this vegan by swapping the chicken for an 8oz bag of soy curls soaked in water seasoned with liquid aminos and Zoup no-chicken broth base (you can save the leftover soaking liquid and use it as a broth in the future.) Mike’s organic curry paste is one of the better tasting vegan curry pastes available, I also supplemented with a little grated ginger and garlic at the suggestion of another commenter. There are multiple vegan fish sauces on the market but I just made a paste out of umeboshi, kelp powder, white pepper, shiitake powder, miso, and Yondu which got the job done. Served with coconut jasmine rice, crisp lettuce, cucumbers, fresh mint leaves, cilantro, scallions, and lime wedges. This was so quick and easy to prepare with great flavor payoff for such little effort, will definitely be adding this recipe to the rotation!!!

Shanlee32

what y' all putting on your cucumbers to brighten them up?

Andrew

Delicious recipe. Made better with half a red onion with the curry paste, three 3 tsp each of garlic and ginger, and some coconut cream to tamper the spiciness one the meat is cooked. Added the juice of a lime and fresh basil to finish.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.