Name: Al's Burmese Chicken Curry
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butter, or as needed - 1 teaspoon; Shallots, thinly sliced - 8; Red curry paste, or more to taste - 3 tablespoons; Hot curry powder - 2 tablespoons; Ground red chile pepper - 1 tablespoon; Chicken thighs - 2 ½ pounds; Lemongrass, smashed and cut into 1-inch pieces - 1; Bird's eye chile peppers, chopped, or to taste - 10; Ground coriander - 1 tablespoon; Makrut lime leaves - 2; Fish sauce - 3 tablespoons; Water to cover - 3 tablespoons; Coconut milk - 1 (14 ounce) can; Tomatoes, quartered - 4; Fresh cilantro, chopped, or to taste - ½ small bunch

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.