Al's Burmese Chicken Curry

Spicy and sour Southeast Asian flavors shine in this chicken curry through use of fish sauce, curry paste, Thai chiles, tomatoes, and lime leaves.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 521 Calories

Ingredients

• water to cover
• 1 (14 ounce) can coconut milk
• 3 tablespoons fish sauce
• 1 tablespoon ground coriander
• 2 tablespoons hot curry powder
• 1 teaspoon butter, or as needed
• 4 tomatoes, quartered
• 2 makrut lime leaves
• 1 tablespoon ground red chile pepper
• 8 shallots, thinly sliced
• 3 tablespoons red curry paste, or more to taste
• 1 lemongrass, smashed and cut into 1-inch pieces
• 0.5 small bunch fresh cilantro, chopped, or to taste
• 2.5 pounds chicken thighs
• 10 bird's eye chile peppers, chopped, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.