Al's Burmese Chicken Curry
6 servings
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 1/2 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 kaffir lime leaves, or to taste
3 tablespoons fish sauce
water to cover
1 (14 ounce) can coconut milk
4 tomatoes, quartered
1/2 small bunch fresh cilantro, chopped, or to taste
Instructions
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.
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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