Rachael Ray's Meals in Minutes Khua Kling Southern Curry Dry Fried Meat Recipe

Khua Kling Thai Southern Curry Dry Fried Meat Recipe

Khua Kling (…fun to say, more fun to eat, especially if you love heat) Thai Southern Curry Dry Fried Meat.

Serve with Jasmine rice to package directions or quick sticky rice to the method below.

This dish is traditionally served with rice. I like to make it into lettuce wraps, rice on the side.

Recipe featured on Rachael Ray's Meals in Minutes.

Ingredients

Khua Kling Thai Southern Curry Dry Fried Meat

2 stalks lemongrass, trimmed and peel off first 2 layers, mince white and light green
1-2 inches fresh ginger, grated
2 fat garlic cloves, grated or minced
6 leaves of kaffir lime or makrut stacked and trimmed or stem and very thinly sliced (Asian market)
5-6 fresh Thai bird chilies (prik kee noo) very thinly sliced
3 tablespoons Thai red curry paste, store bought or make at home using this recipe
1 1/2 pounds ground beef sirloin, ground pork or ground chicken
1 teaspoon light brown, dark brown or fine sugar
½ cup shelled defrosted or cooked stink beans, sataw, available on line frozen OR use defrosted fresh frozen fava or edamame for color and texture – this ingredient is optional and the dish is great without it – it is commonly used in stir fry preparations

To Serve

16 peeled and bias-cut cucumber sticks, seeded (English or seedless long cuke)
4 scallions, thinly sliced on bias
1 head of bibb or leaf lettuce (tropicana lettuce)

Quick Short Grain Rice

1 cup short grain rice, washed vigorously in strainer and drained
2 thin slices ginger root
1 large clove garlic, crushed
1 ½ cups water
1 teaspoon salt

Directions

Start rice of choice.

Prep the lemongrass, lime leaves, and chilies.

Heat a large nonstick skillet over medium heat, add red curry paste (see recipe for Southern Thai Red Curry Paste below) and a tiny bit of the meat being used to keep it moist as this is a dry frying method, about 2 tablespoons. Stir the curry, cook 2-3 minutes, add the protein and crumble well as it brown's into fine bits. Add the lemongrass, ginger, garlic and stir a minute or 2, add ¾ of the lime leaves and the Thai fresh chilies, reserving a bit for garnish. Add beans if using and cook 2 minutes more. Transfer to a serving dish. Serve with cucumber, rice and lettuce for wrapping.

Quick Short Grain Rice

Place the ingredients in a pot and cover tightly, boil for 14-15 minutes, do not open the lid, let stand for 5-10 minutes and fluff with a fork.