Gai Kor Kling (Southern Thai Wok Seared Chicken, Beef, or Pork)

1 Chicken Breast or equivalent amount of beef or pork
2 Fresh Kaffir Lime Leaves
1 Teaspoon Fresh Kaffir Lime Peel Sliced
1 Teaspoon Fresh Galangal Sliced
1 Teaspoon Fresh Lemongrass Sliced
1 Teaspoon Fresh Shallot
1 Teaspoon Fresh Turmeric Sliced
2 Fresh Red Thai Chilies Chopped
2 Fresh Red Thai Chies Matchstick Sliced for Garnish
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Whole White Peppercorn
1/2 Teaspoon Shrimp Paste
1 Tablespoon Vegetable Oil

You can use ground chicken or, as we did, use a knife to finely chop your chicken breast. In a mortar & pestle, add chopped fresh red chile, pound together with lemongrass, shallot, turmeric, galangal, and kaffir lime. Pound to a fine paste, then add peppercorn, salt, and shrimp paste. Pound until fine.

In a wok, over medium/hight, heat vegetable oil then add the chile paste mixture. Fry until fragrant, then add the ground chicken breast. Continue to stir and roll the mixture. As it cooks, season with sugar. Stir until it’s fully cooked and liquid comes out from the chicken and evaporates. Continue to stir until it looks dry, with no juice (it takes about 8 minutes). At the end, add about 1.5 fresh kaffir lime leaves, ripped. Transfer to a dish, top with thiny-sliced kaffir lime leaves and thinly sliced red chile peppers. Serve with jasmine rice. Enjoy!

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