Dish of Chicken Coconut Curry
(click to enlarge)

Chicken Coconut Curry


Burma
Serves:
Effort:
Sched:
DoAhead:  		 6 main
***
1-1/4 hrs
Yes		 This curry is excellent served as a main dish with steamed rice, but is also used as a base for the Burmese noodle dish Nan Gyi Thoke (or Mouti Thoke). It also shows up as a dip for flat breads and other uses.

2-1/2
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1-1/2
1/2
2
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1
5
1/4
14
1-1/2
1-1/2
1/2
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ar
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ar
#
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T
t
t
---
#
cl
c
oz
T
c
t
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Chicken Meat (1)  
-- Marinade
Paprika
Turmeric
Salt
---------
Onion
Garlic
Oil
Coconut Milk (2)  
Fish Sauce (3)
Water
Chili Powder (4)
-- Garnish
Cilantro Leaves
-- Serve with
Lime Wedges
Prep   -   (30 min)
  1. Cut CHICKEN into about 1 inch cubes.
  2. Mix all Marinade items into Chicken and massage well.
  3. Chop ONIONS small.
  4. Crush GARLIC and chop fine.
  5. Chop CILANTRO medium for Garnish.
  6. Cut LIME WEDGES IF used, or squeeze Lime Juice.
Run   -   (40 min)
  1. In a wok or spacious sauté pan, heat Oil and fry Onions stirring until translucent.
  2. Stir in Garlic and fry stirring over decreasing heat until Onions are nearly dry and Oil starts to separate.
  3. Stir in Chicken and fry stirring until chicken loses all its raw color.
  4. Stir in Coconut Milk and bring to a simmer carefully (it can foam up).
  5. Stir in Fish Sauce and Water. Bring to a boil, cover and simmer until Chicken is tender, about 30 minutes.
  6. Stir in Chili Powder and simmer another 2 minutes.
  7. Serve hot, garnished with Cilantro. Accompany with Lime Wedges and plenty of steamed Jasmine rice. For buffet service I just stir in 1 Tablespoon of Lime Juice.
NOTES:

  1. Chicken:

      Weight is skinless and boneless. I always use thigh/leg meat for better flavor and texture than the cardboard breasts we get around here.

  2. Coconut Milk:

      Unsweetened. Coconut milk from Thailand is excellent. I use Aroy-D, but there are other fine brands. A good quality Coconut Milk will have lots of heavy cream at the top.

  3. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  4. Chili Powder

      The pattern recipe calls for Cayenne, but I use Indian Khandela or Reshampatti which are of similar heat but have more flavor.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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