Malaysian Chicken Curry recipe

All Recipes World Cuisine Recipes Asian Malaysian

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 calories
carbohydrate: 29.2 g
cholesterol: 102.6 mg
fat: 42 g
fiber: 4.7 g
protein: 36 g
saturatedFat: 22.9 g
servingSize: -
sodium: 409.6 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

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

Recipe Yield

8 servings

Recipe Note

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.

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