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Malaysian Chicken Curry
Malaysian Chicken Curry
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Prep Time:
60 minutes
Cook Time:
26 minutes
Total Time:
86 minutes
Spicy Malaysian chicken curry in creamy coconut milk with fresh veggies - a showstopping dinner!
Ingredients:
  • 8 shallots, roughly chopped
  • 6 hot chile peppers, roughly chopped
  • 8 stalks lemongrass, smashed and cut into 1-inch pieces
  • 0.5 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
Instructions:
  • In a food processor, blend shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons of peanut oil until smooth. Transfer 1 cup of the paste to a large bowl, then coat chicken thighs evenly by mixing well.
  • In a deep skillet, warm up 1 tablespoon of peanut oil over medium heat. Cook chicken in batches until fully cooked and no longer pink in the center, approximately 5 minutes per batch. Use a slotted spoon to transfer the chicken to a plate; set aside.
  • In a skillet, combine onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot. Sauté until softened, for about 5 minutes. Then, add snow peas and continue to cook until slightly softened but still crisp, for about 1 minute.
  • Add the cooked chicken back into the skillet, then mix in the creamy coconut milk, sugar, and salt. Let it simmer for 10 to 15 minutes to blend all the delicious flavors together.

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