Kua Kling (Southern Thai-Style Red Curry)

It is a traditional Southern Thai dry spicy red curry. It can make sliced pork, sliced beef or chicken, or mushrooms or. Season it with brown sugar and serve with rice.

Ingredients

• 2 tablespoons oil (any vegetable oil you can use for this)
• ¼ cup Red curry paste (This is my inspired version, not traditional, Original Thai Red curry paste is using for this) 
• 1 teaspoon turmeric powder
• 2  chiles, thinly sliced
• 500 gm Cauliflower (You can use Meat or Mushroom instead of Cauliflower)
• ½ teaspoon dark brown sugar
• 2 teaspoons soya sauce
• Rice for serving

For Red Curry paste

• 1 shallot (chopped, or 1/4 cup purple onion)
• 1 stalk fresh lemongrass (minced, or 3 tablespoons prepared lemongrass paste)
• 1 to 2 red chilies
• 4 cloves garlic
• 1 thumb-size piece galangal (or ginger, peeled and sliced)
• 2 tablespoons tomato ketchup
• 2 tablespoon fish sauce (or 2 tablespoons soy sauce, plus salt to taste)
• 2 tablespoons lime juice (freshly squeezed)
• 1 1/2 to 2 tablespoons chili powder
• 1 to 3 tablespoons coconut milk (depending on how thick you want the paste)
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground white pepper

Preparation

Cut the cauliflower in to small florets and cook it until it becomes soft and, not overcooked.

In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric, and chiles for 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.

Add the cooked Cauliflower, Slices of chilly and stir to coat the curry paste to 2 to 3 minutes.

Stir in the brown sugar, soya, and cook just until the liquid’s been absorbed for about 1 minute. If it-s too spicy add more brown sugar. Serve at once with desired toppings. Served with rice.