Khua Gling is one of the spiciest dishes from the south of Thailand. The heat of the spices creates a very powerful yet refreshing salad. It’s commonly found throughout the Southern provinces, although more commonly made with minced pork. I’ve adapted this recipe slightly as chicken is a healthier option. Feel free to crank up the heat from this recipe, by the way. It’s supposed to make your ears pop!
Ingredients
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3-5 red finger or bird's eyes chillies
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3-5 dried chillies
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1/2 teaspoon turmeric powder
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1 small clove garlic, peeled
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2 teaspoons shrimp paste
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1 teaspoon peppercorn
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10 grams galangal (leave out if unavailable)
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15 grams lesser galangal (leave out if unavailable)
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10 grams lemongrass
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2 kefir lime leaves, finely sliced
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200 grams chicken breast, minced
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To serve
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Iceburg lettuce
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Cucumber
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Coriander sprigs
Method
- Blend chillies, turmeric powder, garlic and shrimp paste into a rough paste. Set aside.
- Heat 2 tablespoons vegetable oil in a wok or frying pan until hot.
- Add galangal, lesser galangal, lemongrass and peppercorn and stir-fry for 2 minutes on high heat until fragrant.
- Add minced chicken along with the turmeric paste into the pan. Mix thoroughly and stir-fry for another 3-4 minutes or until the chicken is cooked through.
- Transfer to plate and garnish. Best served warm with steamed jasmine rice or sticky rice.
But if you’re not in the mood to cook this yourself, we’ve got you covered as this dish is exclusively available at Rosa’s Soho (Dean Street).
