Kua Kling Goong, or Spicy Shrimp Stir-fry, is a fiery and flavorful dish representing the vibrant culinary landscape of Southern Thailand. This isn't your average shrimp stir-fry; the magic lies in the intensely aromatic and homemade red curry paste, a blend of chilies, lemongrass, galangal, and shrimp paste that delivers a complex depth of flavor impossible to replicate with store-bought versions. The result is a dish that's both intensely satisfying and surprisingly nuanced, with a delightful interplay of sweet, sour, salty, and spicy notes. The shrimp, cooked just until tender and pink, are perfectly complemented by the rich and fragrant curry sauce.
Imagine the tantalizing aroma of fresh herbs and sizzling shrimp filling your kitchen! This recipe guides you through the process of creating your own authentic Kua Kling Goong, from making the vibrant red curry paste to achieving the perfect balance of flavors. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions.
Tools Needed
- Mortar and pestle
- Knife
- Pan
Ingredients
- Kaffir lime leaves
- Lemongrass
- Shrimp
- Galangal
- Garlic
- Shallots
- Turmeric
- Salt
- Chili peppers
- Shrimp paste
- Sugar
- Fish sauce
- Seasoning powder
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Curry Paste
- Collect and wash kaffir lime leaves from the garden. Pick only the leaves, roll them, and chop into thin strips.
- Cut lemongrass diagonally into small pieces.
- Peel and devein the shrimp.
- In a mortar and pestle, pound together lemongrass, galangal, garlic, shallots, turmeric, salt, chili peppers, and shrimp paste until finely ground.
Step 2. Stir-fry the Shrimp and Curry Paste
- Heat oil in a pan. Add the curry paste and stir-fry until fragrant.
- Add the shrimp and stir-fry until cooked.
Step 3. Add Aromatics and Seasoning
- Add chopped lemongrass, garden chili, sugar, fish sauce, and seasoning powder. Stir to combine.
Step 4. Garnish and Serve
- Sprinkle with shredded kaffir lime leaves and stir.
- Serve hot with rice.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Pounding the curry paste yourself enhances the aroma and flavor.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 10-15g
- Protein: 20-25g
FAQs
1. Can I use store-bought red curry paste instead of making my own?
While you can, homemade paste offers a far superior depth of flavor and allows you to control the spice level. Store-bought can be a convenient substitute in a pinch.
2. What kind of shrimp should I use?
Fresh, raw shrimp works best. Look for medium or large shrimp, peeled and deveined. Frozen shrimp can be used, but make sure to thaw them completely before cooking.
3. How can I adjust the spice level?
Control the amount of chilies in your homemade paste. Start with fewer chilies and add more to taste. You can also add a spoonful of sugar or a squeeze of lime juice to balance the heat.
This Spicy Shrimp Stir-fry with Homemade Red Curry Paste is a testament to the vibrant flavors of Thai cuisine, rewarding your efforts with a dish that's both incredibly flavorful and surprisingly easy to make. The satisfying blend of textures and tastes will leave you wanting more, and the homemade curry paste elevates this simple dish to something truly special. Enjoy the fruits of your labor—a delicious and authentic Thai meal!