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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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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. Ingredients:
1/2 cup dried red chile peppers, stems and seeds removed |
1/2 cup boiling water |
2 cups grated fresh coconut |
2 tablespoons ground coriander |
2 tablespoons ground cumin |
2 tablespoons fennel seeds |
1/4 cup peanut oil, divided |
1/3 cup sliced almonds |
5 stalks lemon grass, trimmed and thinly sliced |
1 whole head garlic, cloves peeled and crushed |
5 shallots, peeled and roughly chopped |
1/2 cup peeled and chopped fresh ginger root |
3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped |
water, or as needed |
3 tablespoons whole star anise pods |
2 (2 inch) sticks cinnamon |
2 tablespoons whole cloves |
2 tablespoons whole cardamom pods |
1/2 cup chopped fresh mint, stems reserved |
1/2 cup water |
2 pounds boneless, skinless chicken breast halves, cubed |
2 teaspoons kosher salt |
1 (14 ounce) can coconut milk |
1 lime, juiced |
1 pinch kosher salt to taste |
Directions:
1. Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.
2. 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.
3. Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
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