Spicy Dry-Fried Chicken with Turmeric — Khua Kling Gai
A Southern Thai dry-fried minced chicken stir-fry with red curry paste, fresh turmeric, kaffir lime leaves, and bird chillies, cooked dry without coconut until the meat clings to a fiery chilli-oil glaze, plated over jasmine rice.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound fresh turmeric, bird chillies, and black peppercorns in a mortar to a coarse paste. Mix with red curry paste in a small bowl. Stack kaffir lime leaves, roll tightly, and slice into very thin shreds. Cut long beans into 4cm lengths. Slice long red chillies.
Bloom
Heat 4 tbsp neutral oil in a wok over medium heat for 1 minute. Add spice paste and fry for 90 seconds until deeply fragrant, the oil turns deep yellow-orange, and turmeric aroma fills the kitchen.
Sear
Add ground chicken over medium-high heat, break up with a spatula and stir-fry for 5 minutes until cooked through, evenly coated, and edges begin to dry out.
Build
Add long beans, fish sauce, and palm sugar over medium heat. Stir continuously for 3 to 4 minutes until beans are crisp-tender, meat clings dry to spice oil, and surface glistens orange.
Fold and plate
Kill the heat and fold in lime leaf shreds and sliced red chillies until just bruised and aromatic. Divide the dry-fried chicken between two plates over jasmine rice with chilli oil drizzled across the top.
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