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Thai Spicy Curry, Khua Kling Gai -A Southern Thai Classic

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. 
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. 
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

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.

Equipment

  • Wok

Method
 

  1. Add the splash of Golden Mountain Sauce, and a bit of the lime leaves and minced Thai chili to your chicken and set aside.
  2. 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.
  3. Add your fish sauce, sugar, lime leaves and your Thai chilies and continue cooking until ready to serve.
  4. If the mixture thickens, just add a very little bit of water.
Optional: You may serve with a fried egg on top. Great addition.

    Notes

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