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Al’s Burmese Chicken Curry Recipe

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Al’s Burmese Chicken Curry Recipe




    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.

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