Name: Azalina's Mint Chicken Curry recipe
Ingredients: ½ cup dried red chile peppers, stems and seeds removed;½ cup boiling water;2 cups grated fresh coconut;2 tablespoons ground coriander;2 tablespoons ground cumin;2 tablespoons fennel seeds;¼ cup peanut oil, divided;⅓ 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;½ 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;½ cup chopped fresh mint, stems reserved;½ 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

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Ingredients

½ cup dried red chile peppers, stems and seeds removed ½ cup boiling water 2 cups grated fresh coconut 2 tablespoons ground coriander 2 tablespoons ground cumin 2 tablespoons fennel seeds ¼ cup peanut oil, divided ⅓ 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 ½ 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 ½ cup chopped fresh mint, stems reserved ½ 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

Nutrition Info

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 servingSize: - sodium: 612.2 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

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.

Alternatives to this recipe

Azalina's Mint Chicken Curry