Kua Kling (Southern Thai-Style Red Curry) Recipe (2024)

Delicious!!!1 tsp grated ginger added with curry paste8oz mushrooms + 3/4# ground chicken thigh meatneeded 1 tsp lime zest and more of both brown sugar/fish sauce at the endserved with: coconut rice mintcucumbercabbagecilantrolime wedges

Super dish. Quick and easy. A great way to get those familiar Thai flavors basically from the pantry. I used thighs, and ran them through a food processor for a few pulses. This left them with some texture. Also served with a spicy dipping sauce of lime juice, fish sauce, sugar, pickled chiles, garlic, and cilantro.

We love this recipe. Instead of ground chicken, I slice up boneless chicken thighs. They take a little longer to cook but make the dish sooo much better. Added minced ginger with the paste and turmeric, and followed advice to add lime juice and mint leaves at the end.. delicious. Perfect served with rice and a cucumber-red bellpepper-peanut salad with homemade Thai dressing. Will not stop making this ever.

This is absolutely delicious! I added some grated ginger, lime juice in addition to zest and chopped fresh mint. Will certainly make again.

Wow. Made it vegetarian (fish sauce exception) by using 1 kilo button mushrooms, quartered, cooked in a little coconut oil to let them shed their juices before removing from heat, then followed recipe from there. I added two tender lemongrass stalks and an inch of ginger, both chopped, to the curry paste saute, and 6 julienned kefir lime leaves to the sugar/fish sauce combo. Was perfect served with Tejal Rao's coconut rice, avocado, cucumber, coriander, shredded cabbage, peanuts, and lime. 10/10

Careful with the curry paste. I used 3 Tbs of Mae Ploy and 1 serrano and that was quite hot (and I like hot foods). Using 4 Tbs of Mae Ploy would have been too much. Thai Kitchens red curry paste doesn't have much heat so 4 Tbs of that that should still be mild. Otherwise followed the recipe with avocado and cucumber on the side. Quick and delicious.

Worked well with dehydrated soy "mince". Step 2 was add water until curry is diluted, add mock meat, mix well then step 3 + lime juice. Garnished with coriander.

Absolutely delicious. I forgot to add the brown sugar at first, and kind of thought it was flat. But after adding brown sugar, the entire flavor of the dish changes, and all the right flavors are brought out. Will make again!

I had run out of ideas. I had frozen ground chicken and searched Cooking for something I hadn’t made before. Kua Kling caught my eye. I had Maesri red curry in the pantry. I had a quarter head of cabbage, limes, a cucumber, and some Serranos in the bottom of the crisper door. I had coconut milk to make coconut rice. Turns out I had everything I needed to make one of the easiest, best meals I’ve made in a long time. Such a yummy, distinctive flavor.

Winner Winner, Chicken Dinner!This gets the EE award….Excellent & Easy.Used chicken thighs cut into cubes and tripled recipe (cut back on Serrano peppers, using only 1 1/2) Made hours ahead without brown sugar, lime zest & fish sauce. Reheated in low oven (275*) 5 minutes before guests arrived & it was hot after co*cktail hour. Added remaining ingredients just before serving. Served with coconut rice and Asian slaw. A big hit!

Delicious

I cooked this mostly as the recipe called, however read the reviews and added more brown sugar, more lime zest, and cilantro. Served with jasmine rice and cucumbers. Will make again!

Used 4 tbsp of Mae Ploy + 2 Thai chilis and it was just the right level of spice for my family and I. Served with mint, cilantro, and cucumber, added grated ginger, extra brown sugar, and extra fish sauce. Very tasty but we felt that the leanness of the ground chicken made it a little too try; will consider adding coconut milk or using minced chicken thigh if trying again.

Sooo tasty and healthy! I recommend Thai Kitchen brand curry paste (half a jar), and also HIGHLY recommend adding some toasted rice powder—just toast a couple tablespoons in the pan for a few minutes (long enough for it to start to brown) before you start cooking, and then throw it into a spice grinder just long enough to get a coarse grind. Gives it a nice crunch and nutty flavor that elevates this excellent recipe even more.

This is such a satisfying dish that barely takes any effort, perfect for a busy weeknight. The first time I made it I used ground chicken as the recipe requires. The second timeI made it, I only had tofu on hand so I tore it to pieces and fried it before the first step in the recipe and it worked out great. This recipe is definitely a permanent part of my dinner roster.

Be careful what kind of curry paste you use. I used Mekhala. With 2 chiles, it was extremely spicy. I like spicy foods, but not when my mouth is on fire. Next time will use a different brand of curry paste, and maybe no chiles.

This is incredibly spicy!! We have made mapo tofu, which is from the Sechuan cuisine, and several other curries, but this was far spicier than any other recipe that I have tried. Not sure which ingredient caused this, since we only added one Serrano pepper, but just warning any families with a lower spice tolerance on the spectrum: you will need rice and cold cucumber!

Threw in a handful of Thai basil with the lime leaves/fish sauce, and used molasses instead of brown sugar because it's what I had handy--next time might use a dark soya sauce instead as 2 tsp. fish sauce was a little light for me. Used extra lemongrass with the curry paste, and next time will add ginger and a minced shallot. Garnished with sawtooth, a runny fried egg on the rice, and sliced cucumbers. So good and so easy.

Maximum flavor to effort ratio. Two chilies is fairly mild - I’ll bump to to three or four next time. Sticky rice, sliced cucumber and green cabbage were the perfect accompaniments.

Used 2 tsp for the brown sugar. Used cilantro and basil as the herbs

For any vegans out there. I substituted Butler soy curls for chicken and used coco aminos instead of fish sauce. Served with coconut rice, lots of lime juice, herbs and wilted greens. Loved how fast and tasty this was.

This was amazing! I pretty much followed the recipe, but added extra fish sauce, brown sugar and lime zest. Served with rice and a cabbage, carrot, cuke slaw with rice vinegar. Easy and full of flavor, would make this again!

It's hard to reconcile "ground chicken" with the photo, which appears to be of a dish with small chicken pieces, as one comment advocates (sliced thigh pieces).