Name: Azalina's Mint Chicken Curry recipe
Ingredients: ½ cup dried red chile peppers, stems and seeds removed;½ cup boiling water;2 cups grated fresh coconut;2 tablespoons ground coriander;2 tablespoons ground cumin;2 tablespoons fennel seeds;¼ cup peanut oil, divided;⅓ cup sliced almonds;5 stalks lemon grass, trimmed and thinly sliced;1 whole head garlic, cloves peeled and crushed;5 shallots, peeled and roughly chopped;½ cup peeled and chopped fresh ginger root;3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped;water, or as needed;3 tablespoons whole star anise pods;2 (2 inch) sticks cinnamon;2 tablespoons whole cloves;2 tablespoons whole cardamom pods;½ cup chopped fresh mint, stems reserved;½ cup water;2 pounds boneless, skinless chicken breast halves, cubed;2 teaspoons kosher salt;1 (14 ounce) can coconut milk;1 lime, juiced;1 pinch kosher salt to taste

All Recipes Best Recipe World Cuisine Recipes Asian Malaysian

Ingredients

½ cup dried red chile peppers, stems and seeds removed ½ cup boiling water 2 cups grated fresh coconut 2 tablespoons ground coriander 2 tablespoons ground cumin 2 tablespoons fennel seeds ¼ cup peanut oil, divided ⅓ cup sliced almonds 5 stalks lemon grass, trimmed and thinly sliced 1 whole head garlic, cloves peeled and crushed 5 shallots, peeled and roughly chopped ½ cup peeled and chopped fresh ginger root 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped water, or as needed 3 tablespoons whole star anise pods 2 (2 inch) sticks cinnamon 2 tablespoons whole cloves 2 tablespoons whole cardamom pods ½ cup chopped fresh mint, stems reserved ½ cup water 2 pounds boneless, skinless chicken breast halves, cubed 2 teaspoons kosher salt 1 (14 ounce) can coconut milk 1 lime, juiced 1 pinch kosher salt to taste

Nutrition Info

552.1 calories carbohydrate: 28.9 g cholesterol: 58.5 mg fat: 38.4 g fiber: 9.6 g protein: 28.9 g saturatedFat: 24.7 g servingSize: - sodium: 612.2 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Directions

Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.
Toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside.
Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.
Puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. Mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric, blend to form a smooth curry paste. Add 2 tablespoons water if needed to create a smoother paste.
Heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems, stir and toast on medium-low heat until aromatic, about 3 minutes. Discard spices and retain oil in the pan.
Heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. Stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt, cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.
Stir in coconut milk. Bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.
Stir in reserved chopped mint leaves and lime juice. Season with kosher salt to taste. Cook until the mint begins to wilt, 1 to 2 more minutes. Remove from heat and let the curry rest for 15 minutes before serving.

Recipe Yield

8 servings

Recipe Note

Azalina Eusope grew up in Malaysia, where spices were an integral part of her Mamak culture. Now she brings a taste of Penang to San Francisco. The bold flavors of her spicy mint curry remind her of home.

Alternatives to this recipe

Azalina's Mint Chicken Curry

See more alternatives

All Recipes Ideas