Malaysian Chicken Curry

This spicy and delicious recipe is absolutely incredible. It is so tasty but not recommended for youngsters. I recommend this recipe to impress visitors or your family. Serve with Jasmati® rice topped with cilantro.

• Preparation Time: 60 mins
• Cooking Time: 26 mins
• Total Time: 1 hr 26 mins
• Calories: 617 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon white sugar
• 2 (14 ounce) cans coconut milk
• 2 tablespoons peanut oil
• 1 onion, cut into 1-inch chunks
• 1 large carrot, cut into matchsticks
• 1 red bell pepper, cut into 1-inch chunks
• 1 cup halved snow peas
• 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
• 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon peanut oil, or more as needed
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 orange bell pepper, cut into 1-inch chunks

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.