Malaysian Chicken Curry Recipe

Malaysian Chicken Curry Recipe

  • 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.