Embark on a culinary journey to Southeast Asia with this vibrant Burmese Chicken Curry. A symphony of spicy, sour, and savory notes dances on your palate, creating an unforgettable flavor experience. This dish is a testament to the art of balancing bold flavors. Even more delicious the next day!

Follow The Directions

01

Step

18 mins

Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10 minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant, about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.

02

Step

7 mins

Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10 minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce heat to low and simmer until flavors blend, about 1 to 2 hours.

03

Step

3 hrs

Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.

For an extra layer of flavor, marinate the chicken in fish sauce and a little of the curry paste for at least 30 minutes before cooking.
Adjust the amount of chile peppers to your desired level of spiciness. Remember that the flavor will intensify as it simmers.
Serve hot with fluffy basmati rice to soak up all the delicious sauce. A side of fresh cucumber salad provides a refreshing contrast.

Abagail Hackett

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