Creamy Coconut Burmese Chicken Curry

🧂 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

• 1 Place the chicken in a large mixing bowl.
• 2 Pound together the garlic, ginger, salt, chiles, coriander, turmeric and brown
  sugar in a mortar and pestle or food processor.
• 3 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.
• 4 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.
• 5 Serve hot topped with chopped scallions and fried shallots.

Nutrition Info