In spite of what people think, not all Thai food is very spicy, and even some Thai curry’s are not very spicy, but this one is a notable exception.
What’s different about this curry?
This is a very spicy “dry” curry from southern Thailand and the region of Nakhon Si Thammarat and Phatthalung and the southern islands like Krabi and Trang. By dry, I mean it doesn’t have a lot of sauce and does not use coconut milk.
The beaches and islands around Thailand’s southern coast are not only beautiful—they’re also home to some of the country’s boldest and spiciest cuisine
Looking for another Thai classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish
Or some real street food, Authentic Thai Street Food: Marinated Grilled Chicken
Super spicy chicken dish, Gai Pad Prik – Thai Chicken with Chilies
A wonderful cooling Thai salad, Authentic Thai Minced Shrimp and Pork Salad (Lon Kung Moo Sub)
Want to take deep dive into Thai curries, Exploring Thai Curries: Where Do I Start?
Or maybe a famous beef recipe from Vietnam, Vietnamese Shaking Beef inspired by The Slanted Door
Or one of my all time favorites, Thai Ginger Chicken- Gai Pad King
My favorite braised chicken, Gai Tung – Thai Braised Chicken with Aromatic Spices
Looking for a list of recipes I come back to again and again, My Favorite Recipes
Special tip:
Rather than using ground chicken, I like to chop it by hand into a fine mince, but with some larger bits scattered throughout.
Ingredients:
1 lb Chicken Thighs, hand minced.
2 splashes of Golden Mountain Sauce
1 Thai Chili, minced
1 Shallot, peeled and sliced.
2 Tbsp Red Curry Paste, I like Maesri
2 Tbsp Vegetable oil
2 Tbsp Fish Sauce
1/4 tsp Sugar
1 stalk Lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced
4 Makrut Lime leaves, mid-ribs removed, thinly sliced.
2 to 3 fresh Thai chiles, left whole.
Preparation:
Add the splash of Golden Mountain Sauce, and a bit of the lime leaves and minced Thai chili to your chicken and set aside.
And your oil into your pan, and cook the lemongrass and shallot for approximately one minute, add the chicken and cook until it just loses its rawness and then add the red curry and stir continuously so the curry does not burn. You don’t need to use a high heat in the stirfry and in fact, medium heat is better.
Add your fish sauce, sugar, lime leaves and your Thai chilies and continue cooking until ready to serve.
If the mixture thickens, just add a very little bit of water.
Optional: You may serve with a fried egg on top. Great addition.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Thai Spicy Curry, Khua Kling Gai -A Southern Thai Classic
Ingredients
Equipment
Method
- Add the splash of Golden Mountain Sauce, and a bit of the lime leaves and minced Thai chili to your chicken and set aside.
- And your oil into your pan, and cook the lemongrass and shallot for approximately one minute, add the chicken and cook until it just loses its rawness and then add the red curry and stir continuously so the curry does not burn. You don’t need to use a high heat in the stirfry and in fact, medium heat is better.
- Add your fish sauce, sugar, lime leaves and your Thai chilies and continue cooking until ready to serve.
- If the mixture thickens, just add a very little bit of water.