How to make Burmese Chicken Curry.
Ingredients for 4 servings:
- 3/4 teaspoon butter, or as needed
- 5-1/4 shallots, thinly sliced
- 2 tablespoons red curry paste, or more to taste
- 1 tablespoon and 1 teaspoon hot curry powder
- 2 teaspoons ground red chilli pepper
- 1-3/4 pounds chicken thighs
- 5/8 lemongrass, smashed and cut into 1-inch pieces
- 6-3/4 bird’s eye chilli peppers, chopped, or to taste
- 2 teaspoons ground coriander
- 1-1/4 kaffir lime leaves, or to taste
- 2 tablespoons fish sauce
- water to cover
- 5/8 (14 ounce) can coconut milk
- 2-3/4 tomatoes, quartered
- 3/8 small bunch fresh cilantro, chopped, or to taste
- 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 chilli.
- Add chicken and cook, stirring, until lightly browned, about 5 minutes.
- Stir in lemongrass, chilli 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, 2 to 3 hours.
- Remove lemongrass and lime leaves.
- Garnish curry with the fried shallots and cilantro.
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