Name: Malaysian Chicken Curry
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Shallots, roughly chopped - 8; Hot chile peppers, roughly chopped - 6; Lemongrass, smashed and cut into 1-inch pieces - 8 stalks; Chopped almonds, or to taste - ½ cup; Fresh cilantro, roughly chopped - 1 small bunch; Garlic, roughly chopped - 8 cloves; Ginger, peeled and roughly chopped - 1 (1 inch) piece; Peanut oil - 2 tablespoons; Boneless, skinless chicken thighs, cut into 1-inch pieces - 3 pounds; Peanut oil, or more as needed - 1 tablespoon; Onion, cut into 1-inch chunks - 1; Red bell pepper, cut into 1-inch chunks - 1; Yellow bell pepper, cut into 1-inch chunks - 1; Orange bell pepper, cut into 1-inch chunks - 1; Halved snow peas - 1 cup; Carrot, cut into matchsticks - 1 large; Coconut milk - 2 (14 ounce) cans; White sugar - 1 teaspoon; Salt - 1 teaspoon

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Malaysian Chicken Curry

1. Shallots, roughly chopped - 8

2. Hot chile peppers, roughly chopped - 6

3. Lemongrass, smashed and cut into 1-inch pieces - 8 stalks

4. Chopped almonds, or to taste - ½ cup

5. Fresh cilantro, roughly chopped - 1 small bunch

6. Garlic, roughly chopped - 8 cloves

7. Ginger, peeled and roughly chopped - 1 (1 inch) piece

8. Peanut oil - 2 tablespoons

9. Boneless, skinless chicken thighs, cut into 1-inch pieces - 3 pounds

10. Peanut oil, or more as needed - 1 tablespoon

11. Onion, cut into 1-inch chunks - 1

12. Red bell pepper, cut into 1-inch chunks - 1

13. Yellow bell pepper, cut into 1-inch chunks - 1

14. Orange bell pepper, cut into 1-inch chunks - 1

15. Halved snow peas - 1 cup

16. Carrot, cut into matchsticks - 1 large

17. Coconut milk - 2 (14 ounce) cans

18. White sugar - 1 teaspoon

19. Salt - 1 teaspoon

How to cook deliciously - Malaysian Chicken Curry

1. Stage

Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.

2. Stage

Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.

3. Stage

Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.

4. Stage

Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.