Al's Burmese Chicken Curry
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Al's Burmese Chicken Curry

1. Butter, or as needed - 1 teaspoon
2. Shallots, thinly sliced - 8
3. Red curry paste, or more to taste - 3 tablespoons
4. Hot curry powder - 2 tablespoons
5. Ground red chile pepper - 1 tablespoon
6. Chicken thighs - 2 ½ pounds
7. Lemongrass, smashed and cut into 1-inch pieces - 1
8. Bird's eye chile peppers, chopped, or to taste - 10
9. Ground coriander - 1 tablespoon
10. Makrut lime leaves - 2
11. Fish sauce - 3 tablespoons
12. Water to cover - 3 tablespoons
13. Coconut milk - 1 (14 ounce) can
14. Tomatoes, quartered - 4
15. Fresh cilantro, chopped, or to taste - ½ small bunch

How to cook deliciously - Al's Burmese Chicken Curry

1. Stage

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.

2. Stage

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, 1 to 2 hours.

3. Stage

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