Southern Thai-Style Red Curry (Kua Kling) | Recipe Cart

Name: Southern Thai-Style Red Curry (Kua Kling) | Recipe Cart
Ingredients: 2 tablespoons neutral oil, such as canola or grapeseed; 1/4 cup Thai red curry paste (ideally one with makrut lime, lemongrass and shrimp paste); 1 teaspoon ground turmeric; 2 Thai or serrano chiles, thinly sliced, or to taste; 1 pound ground chicken; 1/2 teaspoon dark brown sugar; 2 teaspoons fish sauce; 1/4 teaspoon freshly grated lime zest, or 10 makrut lime leaves, deveined and thinly sliced; Rice, sliced cabbage, chopped herbs, sliced avocado, chopped cucumber and fried egg, for serving

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Explore the flavors of Southern Thailand with this authentic Red Curry recipe from cooking.nytimes.com. Quick and easy, perfect for a weeknight meal.

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Ingredients

2 tablespoons neutral oil, such as canola or grapeseed
1/4 cup Thai red curry paste (ideally one with makrut lime, lemongrass and shrimp paste)
1 teaspoon ground turmeric
2 Thai or serrano chiles, thinly sliced, or to taste
1 pound ground chicken
1/2 teaspoon dark brown sugar
2 teaspoons fish sauce
1/4 teaspoon freshly grated lime zest, or 10 makrut lime leaves, deveined and thinly sliced
Rice, sliced cabbage, chopped herbs, sliced avocado, chopped cucumber and fried egg, for serving