Al’s Burmese Chicken Curry Recipe

Name: Al’s Burmese Chicken Curry Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 teaspoon butter, or as needed

8 shallots, thinly sliced

3 tablespoons red curry paste, or more to taste

2 tablespoons hot curry powder

1 tablespoon ground red chile pepper

2 ½ pounds chicken thighs

1 lemongrass, smashed and cut into 1-inch pieces

10 bird's eye chile peppers, chopped, or to taste

1 tablespoon ground coriander

2 kaffir lime leaves, or to taste

3 tablespoons fish sauce

water to cover

1 (14 ounce) can coconut milk

4 tomatoes, quartered

½ small bunch fresh cilantro, chopped, or to taste

Methods :

Step 1

Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10 minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant, about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.

Step 2

Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10 minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce heat to low and simmer until flavors blend, 2 to 3 hours.

Step 3

Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.