Al's Burmese Chicken Curry

Name: Al's Burmese Chicken Curry
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
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; 2.5 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 makrut lime leaves; 3 tablespoons fish sauce; water to cover; 1 (14 ounce) can coconut milk; 4 tomatoes, quartered; 0.5 small bunch fresh cilantro, chopped, or to taste

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A chicken curry with the balanced elements of spicy and sour with the traditional flavors of Southeast Asia. Serve with basmati rice. This will taste even better if you leave it for a day or two before eating.

Submitted by Alex Illes

Updated on September 13, 2022

Prep Time:

20 mins

Cook Time:

1 hr 40 mins

Total Time:

2 hrs

Servings:

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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 makrut lime leaves
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

Directions

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

Nutrition Facts (per serving)

521	Calories
34g	Fat
22g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 521
% Daily Value *
Total Fat 34g	44%
Saturated Fat 18g	91%
Cholesterol 108mg	36%
Sodium 814mg	35%
Total Carbohydrate 22g	8%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 34g	69%
Vitamin C 40mg	44%
Calcium 90mg	7%
Iron 6mg	34%
Potassium 935mg	20%

* 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.