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.
Provided by azalina
Categories World Cuisine Recipes Asian Malaysian
Time 3h45m
Yield 8
Number Of Ingredients 25
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 612.2 mg, Sugar 3.2 g
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