Al's Burmese Chicken Curry

A chicken curry with the balanced elements of spicy and sour with the traditional flavors of Southeast Asia. Serve with basmati rice. This will taste even better if you leave it for a day or two before eating.

Prep Time:
20 mins
Cook Time:
1 hrs 40 mins
Total Time:
2 hrs


  • 1 teaspoon butter, or as needed

  • 8 shallots, thinly sliced

  • 3 tablespoons red curry paste, or more to taste

  • 2 tablespoons hot curry powder

  • 1 tablespoon ground red chile pepper

  • 2 ½ pounds chicken thighs

  • 1 lemongrass, smashed and cut into 1-inch pieces

  • 10 bird's eye chile peppers, chopped, or to taste

  • 1 tablespoon ground coriander

  • 2 makrut lime leaves

  • 3 tablespoons fish sauce

  • water to cover

  • 1 (14 ounce) can coconut milk

  • 4 tomatoes, quartered

  • ½ small bunch fresh cilantro, chopped, or to taste


  1. 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.

  2. 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, 1 to 2 hours.

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

Nutrition Facts (per serving)

521 Calories
34g Fat
22g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 521
% Daily Value *
Total Fat 34g 44%
Saturated Fat 18g 91%
Cholesterol 108mg 36%
Sodium 814mg 35%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 34g
Vitamin C 40mg 199%
Calcium 90mg 7%
Iron 6mg 34%
Potassium 935mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love