Malaysian Chicken Curry

Name: Malaysian Chicken Curry
Prep time: 60 min
Cook time: 26 min
Total time: 86 min
Ingredients: 8 shallots, roughly chopped; 6 hot chile peppers, roughly chopped; 8 stalks lemongrass, smashed and cut into 1-inch pieces; 0.5 cup chopped almonds, or to taste; 1 small bunch fresh cilantro, roughly chopped; 8 cloves garlic, roughly chopped; 1 (1 inch) piece ginger, peeled and roughly chopped; 2 tablespoons peanut oil; 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tablespoon peanut oil, or more as needed; 1 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 cup halved snow peas; 1 large carrot, cut into matchsticks; 2 (14 ounce) cans coconut milk; 1 teaspoon white sugar; 1 teaspoon salt

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This spicy and delicious recipe is absolutely incredible. It is so tasty but not recommended for youngsters. I recommend this recipe to impress visitors or your family. Serve with Jasmati® rice topped with cilantro.

Submitted by christinereichard

Published on June 19, 2020

Prep Time:

1 hr

Cook Time:

26 mins

Total Time:

1 hr 26 mins

Servings:

Yield:

8 servings

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Ingredients

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Original recipe (1X) yields 8 servings

Curry Paste:

8 shallots, roughly chopped
6 hot chile peppers, roughly chopped
8 stalks lemongrass, smashed and cut into 1-inch pieces
½ cup chopped almonds, or to taste
1 small bunch fresh cilantro, roughly chopped
8 cloves garlic, roughly chopped
1 (1 inch) piece ginger, peeled and roughly chopped
2 tablespoons peanut oil

Chicken Curry:

3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon peanut oil, or more as needed
1 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 cup halved snow peas
1 large carrot, cut into matchsticks
2 (14 ounce) cans coconut milk
1 teaspoon white sugar
1 teaspoon salt

Directions

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

Nutrition Facts (per serving)

617	Calories
42g	Fat
29g	Carbs
36g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 617
% Daily Value *
Total Fat 42g	54%
Saturated Fat 23g	115%
Cholesterol 103mg	34%
Sodium 410mg	18%
Total Carbohydrate 29g	11%
Dietary Fiber 5g	17%
Total Sugars 7g
Protein 36g	72%
Vitamin C 146mg	162%
Calcium 115mg	9%
Iron 9mg	47%
Potassium 1107mg	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.