Burmese Chicken Curry
A super easy recipe packed with Southeast Asian flavors. This Burmese chicken curry comes together in less than 30 minutes.
Servings: 2 people
Calories: 759kcal
Ingredients
- 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
- 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.
- Season the chicken with salt and pepper. Set aside.
- 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.
- Lower the heat and simmer for 3 minutes until the liquid thickens.
- Serve with rice and cilantro for garnish.
Notes
You can also substitute in chicken breasts for the chicken thighs. If you can't find shrimp paste, you can leave it out of the recipe, and the curry will still taste good! You can also adjust the sweetness of the curry by adding less or more sugar.
Nutrition
Calories: 759kcal | Carbohydrates: 21g | Protein: 40g | Fat: 58g | Saturated Fat: 27g | Cholesterol: 237mg | Sodium: 963mg | Potassium: 667mg | Fiber: 1g | Sugar: 11g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg