KUA KLING (THAI)

Chances of setting off a fire alarm is moderate, please use an oven fan if possible.

*Recipe adapted from Ryan Liebe for The New York Times. Food Stylist: Simon Andrews

Ingredients

Yield: 4 servings

2 tablespoons neutral oil, such as canola or grapeseed

¼ cup Thai red curry paste (tends to be the whole of a small jar)

1 teaspoon ground turmeric

2 Thai or serrano chiles, thinly sliced, or to taste

1 pound ground chicken

½ teaspoon dark brown sugar

2 teaspoons fish sauce

¼ teaspoon freshly grated lime zest

Rice, sliced cabbage, chopped herbs, sliced avocado, chopped cucumber and fried egg, for serving

Directions

Step One
In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.

Step Two
Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking, don’t panic — just add a little water or neutral oil.

Step Three
Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid’s been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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