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

Serves: 2 Save

Ingredients (10)

  • 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)


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