Malaysian Chicken Curry
Malaysian Chicken Curry, known as "Kari Ayam" in Malay, is a flavorful and aromatic dish that reflects the diverse culinary influences in Malaysia.
Ingredients
Curry Paste:
- 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
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
Instructions
- 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.
- 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.
- 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.
- Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.
Nutrition
Calories: 617kcalCarbohydrates: 29gProtein: 36gFat: 42gSaturated Fat: 23gCholesterol: 103mgSodium: 410mgPotassium: 1107mgSugar: 7gVitamin C: 146mgCalcium: 115mgIron: 9mg
Tried this recipe?Let us know how it was!