Creamy Coconut Burmese Chicken Curry
How to make traditional homemade Burmese Chicken Curry. Our easy creamy Burmese Chicken features tender thigh meat and coconut curry sauce.
Servings: 6
Calories: 347kcal
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- Mortar and Pestle or Food Processor
- Large pot
- French knife
Ingredients
- 1 1/2 lb Skinless Boneless Chicken Thighs
- 1 tbsp Garlic Cloves minced
- 1 tbsp Fresh Ginger minced
- 1 tsp Salt
- 2 Red Chiles seeded and minced
- 1 tsp Ground Coriander
- 1/2 tsp Fresh Turmeric finely chopped
- 1 tbsp Fish Sauce
- 1 tbsp Brown Sugar
- 1 cup Water
- 1 cup Coconut Cream
- 2 tbsp Scallions finely chopped
- Fried Shallots garnish
Instructions
- Place the chicken in a large mixing bowl.
- Pound together the garlic, ginger, salt, chiles, coriander, turmeric and brown sugar in a mortar and pestle or food processor.
- Stir the fish sauce into the paste and add to the chicken. Turn and mix the chicken and paste until the pieces are well coated.
- Place in a heavy pot with a tight fitting lid and stir and mix well. Add water and coconut cream then place over medium-low heat, with lid on, and bring to a simmer. Reduce the heat to low and cook for 25-30 minutes, or until all the chicken is cooked through.
- Serve hot topped with chopped scallions and fried shallots.
Nutrition
Calories: 347kcal | Carbohydrates: 6.5g | Protein: 34.4g | Fat: 20.3g | Saturated Fat: 11.2g | Cholesterol: 101mg | Sodium: 725mg | Potassium: 468mg | Fiber: 1.3g | Sugar: 3.8g | Calcium: 34mg | Iron: 2mg