Kua Kling (Southern Thai-Style Red Curry)

I was perusing the recipes on the NYT Cooking App, and I saw this one. Besides it looks so delicious, it said “Total Time 15 minutes.” OK – for that alone I had to give it a go in the Delaney Test Kitchen.
 
This absolutely delicious. My only mistake was the heat. And depending on who you talk to, maybe it wasn't a mistake. I could not find Thai or serrano chiles at Trader Joe’s, so I went with a jalapeno. I do not know how to tell if a jalapeno will be hot or not. Some are scorching and others quite bland. This one was kicking. My lips were tingling - it was a bit much for my taste, but my husband loved it.
 


On the Times site, they mention that you can use the ground chicken, but can easily replace it with ground pork, sliced beef or chicken, or even sliced mushrooms. We loved it with the ground chicken, so I think I sill stick to that.
 
And as for the 15 minutes as suggested? I was done cooking before my rice cooker was even done. That is a total win for me, especially on a night busy with soccer practices.
 
 
Kua Kling (Southern Thai-Style Red Curry)
 
INGREDIENTS
2 Tbsp neutral oil, such as canola or grapeseed
¼ Cup Thai red curry paste (ideally one with makrut lime, lemongrass and shrimp paste)
1 tsp ground turmeric
2 Thai or serrano chiles, thinly sliced, or to taste
1 lb ground chicken
½ tsp dark brown sugar
2 tsp fish sauce
¼ tsp freshly grated lime zest
 
For serving:
Rice, sliced cabbage, chopped herbs, sliced avocado, chopped cucumber, and optional fried egg
 
 
PREPARATION
 
Step 1:
In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.
 
Step 2:
Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking, don’t panic — just add a little water or neutral oil.
 
Step 3:
Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid’s been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.

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