This spicy and delicious recipe is absolutely incredible. It is so tasty but not recommended for youngsters. I recommend this recipe to impress visitors or your family. Serve with Jasmati® rice topped with cilantro.

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Recipe Summary

prep:
1 hr
cook:
26 mins
total:
1 hr 26 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Curry Paste:
Chicken Curry:

Directions

Instructions Checklist
  • Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.

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  • Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.

  • Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.

  • Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.

Nutrition Facts

617 calories; protein 36g; carbohydrates 29.2g; fat 42g; cholesterol 102.6mg; sodium 409.6mg. Full Nutrition
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