Khua Kling Gai (Southern Thai Dry Curry With Minced Chicken) Recipe

Name: Khua Kling Gai (Southern Thai Dry Curry With Minced Chicken) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 pound (225g) boneless skinless chicken thighs; 2 tablespoons (45g) Southern Thai curry paste (see note); 2 tablespoons (30ml) vegetable oil; 1 tablespoon plus 2 teaspoons (25ml) fish sauce; 1/8 teaspoon sugar; 1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 15g sliced lemongrass); 10 fresh or frozen makrut lime leaves, mid-ribs removed, thinly sliced (see note); 2 to 3 fresh Thai chiles (2 to 3g total), stemmed and cut crosswise on a bias into 1/2-inch pieces (optional; see note); Cooked jasmine rice, for serving; Khai jiao (Thai omelet) , for serving (optional)

Cook 25m

Total 25m

This Khua Kling Gai is a fiery, dry, and absolutely delicious curry dish from Southern Thailand. Made with minced chicken, curry paste, lemongrass, and a touch of sugar, this dish is packed with flavor and best served with jasmine rice and optional Thai omelet.