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.
- Serves: 8 persons
- 8shallots, roughly chopped
- 6hot chile peppers, roughly chopped
- 8stalks lemongrass, smashed and cut into 1-inch pieces
- ½cup chopped almonds, or to taste
- 1small bunch fresh cilantro, roughly chopped
- 8cloves garlic, roughly chopped
- 1(1 inch) piece ginger, peeled and roughly chopped
- 2tablespoons peanut oil
- 3pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1tablespoon peanut oil, or more as needed
- 1onion, cut into 1-inch chunks
- 1red bell pepper, cut into 1-inch chunks
- 1yellow bell pepper, cut into 1-inch chunks
- 1orange bell pepper, cut into 1-inch chunks
- 1cup halved snow peas
- 1large carrot, cut into matchsticks
- 2(14 ounce) cans coconut milk
- 1teaspoon white sugar
- 1teaspoon salt
Step 1Combine 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 2Heat 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 3Place 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 4Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.