Malaysian Chicken Curry

Name: Malaysian Chicken Curry
Total time: 86
Yield: 8
Ingredients: 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; 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

Recipe by christinereichard from allrecipes.com

Dinner 1 Hr. 26 Mins.

Ingredients

8 servings

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

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1 onion, cut into 1-inch chunks
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1 red bell pepper, cut into 1-inch chunks
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1 yellow bell pepper, cut into 1-inch chunks
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1 orange bell pepper, cut into 1-inch chunks
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1 cup halved snow peas
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1 large carrot, cut into matchsticks
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2 (14 ounce) cans coconut milk
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1 teaspoon white sugar
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1 teaspoon salt

Instructions

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.