Al's Burmese Chicken Curry
Description
Spicy and sour Southeast Asian flavors shine in this chicken curry through use of fish sauce, curry paste, Thai chiles, tomatoes, and lime leaves.
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 1/2 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
•
1/2 small bunch fresh cilantro, chopped, or to taste
Directions
1
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
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
Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.