Kua Kling (Southern Thai-Style Red Curry)

This was yummy! Made as written except for adding lime juice at the end. Will make this again.

Hot tip: eat this with Ali Slagil’sl cucumber & avocado salad and you have a complete meal. So. Good.

Make this with coconut rice and Ali’s cucumber and avocado salad for a complete meal. So. Good.

Double the sauce and don’t cook it too long.

I had run out of ideas. I had frozen ground chicken and searched Cooking for something I hadn’t made before. Kua Kling caught my eye. I had Maesri red curry in the pantry. I had a quarter head of cabbage, limes, a cucumber, and some Serranos in the bottom of the crisper door. I had coconut milk to make coconut rice. Turns out I had everything I needed to make one of the easiest, best meals I’ve made in a long time. Such a yummy, distinctive flavor.

Winner Winner, Chicken Dinner! This gets the EE award….Excellent & Easy. Used chicken thighs cut into cubes and tripled recipe (cut back on Serrano peppers, using only 1 1/2) Made hours ahead without brown sugar, lime zest & fish sauce. Reheated in low oven (275*) 5 minutes before guests arrived & it was hot after cocktail hour. Added remaining ingredients just before serving. Served with coconut rice and Asian slaw. A big hit!

Delicious

I cooked this mostly as the recipe called, however read the reviews and added more brown sugar, more lime zest, and cilantro. Served with jasmine rice and cucumbers. Will make again!

Used 4 tbsp of Mae Ploy + 2 Thai chilis and it was just the right level of spice for my family and I. Served with mint, cilantro, and cucumber, added grated ginger, extra brown sugar, and extra fish sauce. Very tasty but we felt that the leanness of the ground chicken made it a little too try; will consider adding coconut milk or using minced chicken thigh if trying again.

Sooo tasty and healthy! I recommend Thai Kitchen brand curry paste (half a jar), and also HIGHLY recommend adding some toasted rice powder—just toast a couple tablespoons in the pan for a few minutes (long enough for it to start to brown) before you start cooking, and then throw it into a spice grinder just long enough to get a coarse grind. Gives it a nice crunch and nutty flavor that elevates this excellent recipe even more.

This is such a satisfying dish that barely takes any effort, perfect for a busy weeknight. The first time I made it I used ground chicken as the recipe requires. The second timeI made it, I only had tofu on hand so I tore it to pieces and fried it before the first step in the recipe and it worked out great. This recipe is definitely a permanent part of my dinner roster.

Be careful what kind of curry paste you use. I used Mekhala. With 2 chiles, it was extremely spicy. I like spicy foods, but not when my mouth is on fire. Next time will use a different brand of curry paste, and maybe no chiles.

This is incredibly spicy!! We have made mapo tofu, which is from the Sechuan cuisine, and several other curries, but this was far spicier than any other recipe that I have tried. Not sure which ingredient caused this, since we only added one Serrano pepper, but just warning any families with a lower spice tolerance on the spectrum: you will need rice and cold cucumber!

Threw in a handful of Thai basil with the lime leaves/fish sauce, and used molasses instead of brown sugar because it's what I had handy--next time might use a dark soya sauce instead as 2 tsp. fish sauce was a little light for me. Used extra lemongrass with the curry paste, and next time will add ginger and a minced shallot. Garnished with sawtooth, a runny fried egg on the rice, and sliced cucumbers. So good and so easy.

Maximum flavor to effort ratio. Two chilies is fairly mild - I’ll bump to to three or four next time. Sticky rice, sliced cucumber and green cabbage were the perfect accompaniments.