a chicken curry with the classic tastes of Southeast Asia and the right amount of spiciness and sourness. With basmati rice, please. If you wait a day or two before eating this, the flavor will be even greater.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
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 ½ 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
- ½ 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, 1 to 2 hours.
- Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.
Nutrition Facts
| Calories | 521 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 4 g |
| Protein | 34 g |
| Saturated Fat | 18 g |
| Sodium | 814 mg |
| Sugars | 6 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |