Malaysian Chicken Curry Recipe

Name: Malaysian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry Paste:; 8 shallots, roughly chopped; 6 hot chile peppers, roughly chopped; 8 stalks lemongrass, smashed and cut into 1-inch pieces; 1/2 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; Chicken Curry:; 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

Servings: persons

Curry Paste:
8 shallots, roughly chopped
6 hot chile peppers, roughly chopped
8 stalks lemongrass, smashed and cut into 1-inch pieces
1/2 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
Chicken Curry:
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

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.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Curry Paste:, 8 shallots, roughly chopped, 6 hot chile peppers, roughly chopped, 8 stalks lemongrass, smashed and cut into 1-inch pieces, and more.

Yes, Malaysian Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malaysian Chicken Curry

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