Umami Recipes
Umami Recipes

NYT Classics

Kua Kling (Southern Thai-Style Red Curry)

4 servings


15 minutes

total time


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


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.

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.

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.


Serving Size




Total Fat

17 g

Saturated Fat

3 g

Unsaturated Fat

13 g

Trans Fat

0 g




386 mg

Total Carbohydrate

5 g

Dietary Fiber

2 g

Total Sugars

1 g


21 g

4 servings


15 minutes

total time
Start Cooking