Malaysian Chicken Curry recipe
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Ingredients
- 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 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
Nutrition Info
- 617.4 caloriescarbohydrate: 29.2 gcholesterol: 102.6 mgfat: 42 gfiber: 4.7 gprotein: 36 gsaturatedFat: 22.9 gservingSize: -sodium: 409.6 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Malaysian Chicken Curry
Directions
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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.
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.
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.
Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.