Al's Burmese Chicken Curry

Name: Al's Burmese Chicken Curry
Total time: 120
Yield: 6
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

Recipe by Alex Illes from allrecipes.com

Dinner 2 Hr.

Ingredients

6 servings

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1 teaspoon butter, or as needed
•

8 shallots, thinly sliced
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3 tablespoons red curry paste, or more to taste
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2 tablespoons hot curry powder
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1 tablespoon ground red chile pepper
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2.5 pounds chicken thighs
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1 lemongrass, smashed and cut into 1-inch pieces
•

10 bird's eye chile peppers, chopped, or to taste

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1 tablespoon ground coriander
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2 makrut lime leaves
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3 tablespoons fish sauce
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water to cover
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1 (14 ounce) can coconut milk
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4 tomatoes, quartered
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0.5 small bunch fresh cilantro, chopped, or to taste

Instructions

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.