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

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)