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Al's Burmese Chicken Curry
Al's Burmese Chicken Curry
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Bold and vibrant Southeast Asian chicken curry bursting with spicy, tangy flavors from fish sauce, curry paste, Thai chiles, tomatoes, and fragrant 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
  • 2.5 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
Instructions:
  • In a wok over medium heat, melt butter until sizzling. Saute shallots until golden for about 10 minutes. Set aside. Add curry paste and toast until aromatic for about 3 minutes. Sprinkle in curry powder and ground chile. Toss in chicken and cook until lightly browned, around 5 minutes. Finally, introduce lemongrass, chiles peppers, coriander, and lime leaves to the mix.
  • - Add fish sauce and sufficient water to cover the chicken. Pour in coconut milk and cook for 10 minutes. - Add the tomatoes and cook until they start to soften, about 10 more minutes. - Reduce heat to low and simmer for 1 to 2 hours until flavors blend.
  • Discard lemongrass and lime leaves, then top the curry with crispy fried shallots and fresh cilantro for a delightful finish.

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