Burmese Chicken Curry
A super easy recipe packed with Southeast Asian flavors. This Burmese chicken curry comes together in less than 30 minutes.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 stalk lemongrass (minced)
- 1 piece ginger (2 inches)
- 1 tbsp fish sauce
- 2 tsp garam masala
- 1 shallot
- 3 cloves garlic
- 2 tbsp vegetable oil
- 2 tbsp coconut sugar
- ¼ teaspoon shrimp paste (optional)
- 1 lb chicken thighs (cut into 1 inch pieces))
- ¼ cup coconut milk
- ¼ cup water
- 1 tbsp cilantro (minced)
Instructions
- 1
Combine the lemongrass, ginger, fish sauce, garam masala, shallot, garlic, and vegetable oil in a food processor. Pulse until a thick paste forms (3 minutes). Set aside.
- 2
Season the chicken with salt and pepper. Set aside.
- 3
Add the paste to a nonstick pan and cook for 20 seconds until it smells fragrant. Then add in the coconut sugar, shrimp paste, and chicken. Cook for 2-3 minutes until the chicken is brown on all sides. Finally, add in the coconut milk and water and bring it to a boil.
- 4
Lower the heat and simmer for 3 minutes until the liquid thickens.
- 5
Serve with rice and cilantro for garnish.