Dinner

Kua Kling (Southern Thai-Style Red Curry) Recipe

Name: Kua Kling (Southern Thai-Style Red Curry) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 tablespoons neutral oil (such as canola or grapeseed); 1/4 cup Thai red curry paste (ideally containing 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 fresh herbs; Sliced avocado; Chopped cucumber; Fried egg

ByMaya Arden April 12, 2026April 12, 2026

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Introduction

Kua Kling is a vibrant Southern Thai-style red curry that’s packed with bold flavors and a perfect balance of spicy, salty, and tangy. This ground chicken dish comes together quickly and is typically served with fresh accompaniments like sliced cabbage and herbs for a refreshing contrast.

A white bowl holds a simple, colorful dish arranged in four sections: on the left side, there is a layer of golden-brown cooked scrambled tofu with a slightly crumbly texture; next to it, a small bunch of bright green fresh basil leaves lies slightly overlapping the tofu; in the center, a neat mound of fluffy white rice forms the main base; on the right, there are several thick slices of fresh, light green cucumber and a wedge of lime with bright green skin and pale green flesh. The bowl sits on a white marbled surface with a silver fork placed on the right side. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a nonstick skillet over medium-low heat, warm the oil. Add the red curry paste, ground turmeric, and sliced chiles (if using), then toast gently, stirring often, until extremely fragrant, about 2 to 3 minutes. Lower the heat as needed to prevent sticking.
Step 2: Add the ground chicken to the skillet. Break up the meat with a spoon and stir well to coat it evenly with the curry paste. Cook until the chicken turns opaque and is cooked through, about 7 to 10 minutes. If the mixture begins to stick, add a splash of water or a little more oil to loosen it.
Step 3: Stir in the dark brown sugar, fish sauce, and lime zest or makrut lime leaves. Cook for another minute until the liquid is mostly absorbed. Taste and adjust seasoning, aiming for a dish that is spicy first and salty second.

Step 4: Serve immediately alongside rice and your choice of fresh toppings such as sliced cabbage, chopped herbs, avocado, cucumber, and a fried egg.

Tips & Variations

For a more authentic flavor, seek out Thai red curry paste made with makrut lime and shrimp paste at Asian markets or substitute with a high-quality paste at home.
Adjust the heat by varying the number of chiles or removing seeds to reduce spiciness.

Try substituting ground chicken with ground pork or turkey for a different protein twist.
Adding fresh herbs like Thai basil or cilantro as garnish enhances the flavor and freshness of the dish.

Storage

Store leftover Kua Kling in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the mixture feels dry. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

A white round plate is divided into four sections, starting from the left with a layer of golden-brown cooked scrambled tofu with a crumbly texture. Next to it on the upper center are fresh green leafy herbs with a smooth surface, adding a fresh look. The middle center of the plate holds a neat mound of fluffy white rice with visible grains. On the right side, there are light green cucumber slices stacked slightly overlapping with a wedge of lime placed above them, showing a vibrant green outer peel and juicy pale green inside. The plate is set on a white marbled surface with a silver fork placed on the right side, and a woman's hand is about to pick up the fork. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for Kua Kling?

Yes, ground pork or ground turkey can be used as alternatives to ground chicken. Adjust cooking time as needed until the meat is fully cooked.

What can I serve with Kua Kling?

This spicy curry pairs wonderfully with steamed rice, sliced cabbage, fresh herbs, avocado, cucumber, and a fried egg to balance the heat and add texture.