" Kua Kling " is a traditional Thai stir-fry dish known for its bold and spicy flavors. It originates from Southern Thailand, where the cuisine is known for its intense use of chilies and aromatic herbs. "Kua Kling" is sometimes translated as "dry stir-fry" or "dry curry" due to the absence of a lot of liquid or sauce in the dish.
Cooking Ingredients, What you will need : - Mince chicken or favorite meat 200g. (0.4 lbs) and cooking oil 1-3 tbsps
- Kanokwan Kua Lking Stir Fry Curry Paste 1 bag (50g.)
- Sliced lemongrass, chopped kaffir lime leaves and sliced fresh long red chili.
Instructions:
1.In a wok or large skillet, heat the vegetable oil over medium heat
2.Add the Thai red curry paste to the hot oil and stir-fry for a minute or two until it becomes fragrant. If you want it even spicier, you can add some extra sliced chilies at this stage.
3.Add the sliced meat to the wok and stir-fry until it's cooked through. If you're using shrimp, they cook quickly, so be sure not to overcook them.
4.Once the meat is cooked, add the fish sauce, oyster sauce, and sugar to the wok. Stir everything together to coat the meat evenly with the sauce.
5.Toss in the kaffir lime leaves, Thai basil leaves, wild lime leaves, fingerroot, and any additional sliced chilies you desire. Continue stir-frying for a couple more minutes until the herbs release their aroma.
6.If you have Thai holy basil leaves, add them to the wok and give everything a final toss.
7.Remove the wok from the heat and serve the Kua Kling Stir Fry with steamed rice.
Note: Kua Kling is a fiery dish, so you can adjust the amount of red curry paste and chilies to suit your taste. Remember that the dish typically has very little sauce, so the flavors come from the meat, herbs, and spices.
Enjoy your spicy and aromatic Kua Kling Stir Fry!