Today, Mama Namjai is making Thai Stir-Fried Curry Chicken or Pork (Kua Kling) — a fragrant, spicy dish that seems complicated but is actually easy with the right techniques.
Ingredients (Serves 4)
- 1 kg chicken breast or pork (fresh, firm meat)
- 80 g Namjai Brand Stir-Fry Curry Paste (1 packet)
- 2 tsp coconut sugar
- ½ tsp ground black pepper
- 4–5 stalks lemongrass, thinly sliced (tender parts)
- 10 kaffir lime leaves, finely shredded
- 2 tbsp fish sauce (or vegan alternative)
- 2 tbsp vegetable oil
For serving: fresh vegetables (long beans or Thai basil), soft-boiled eggs
Step-by-Step Instructions with Tips
- Prepare the Meat: Cut into bite-sized pieces for even cooking. Lightly season with a pinch of salt and let sit 10 minutes to tenderize.
- Sauté the Curry Paste: Heat oil over medium heat, add curry paste, stir-fry until fragrant. Use medium-low heat so spices release aroma slowly without burning.
- Cook the Meat with Curry Paste: Add chicken or pork and stir to coat evenly; don’t overcook.
- Season the Dish: Add coconut sugar and ground pepper, stir well. Taste before adding fish sauce so the sugar penetrates evenly.
- Add Fresh Herbs: Add lemongrass and kaffir lime leaves; stir just until aromatic (overcooking makes them bitter).
- Final Adjustment & Serve: Add fish sauce, brief high heat to combine, remove from heat. Serve with fresh vegetables and soft-boiled eggs. Adjust sweetness/saltiness/spiciness to taste.
Mama Namjai’s Insider Tips
- Use high-quality curry paste (Namjai Brand Stir-Fry Curry Paste) for rich flavor without preservatives.
- Lemongrass and kaffir lime leaves add fresh, fragrant aroma.
- Control the heat: medium-low for sautéing paste, high briefly when mixing with meat and fish sauce.
- Taste as you go so the dish is balanced for everyone at the table.
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